Baked apples are one of my Fall comfort foods, so I was thrilled to find a delightful hundred-year-old recipe for them. The recipe had a new (old?) twist – serve the apples with a custard sauce.
Here’s the original recipe:
And, here’s the recipe updated for modern cooks:
Baked Apples with Sauce
3/4 cup sugar
1 teaspoon cinnamon
6 apples (Use an apple variety that keeps its shape when cooked – Rome, Golden Delicious, Granny Smith, Braeburn, etc.)
1/4 cup water
1/2 cup sugar
1 1/2 tablespoons corn starch
1 1/2 cups milk
1 egg. beaten
1 teaspoon vanilla
Preheat oven to 350° F. In a small bowl, combine the cinnamon and sugar. Set aside.
Core apples, and place in a baking dish. (The baking dish will be easier to clean if it is lined with foil.) Spoon sugar and cinnamon mixture into the center of the apples. (Depending upon the size of the apples, there may be some left-over cinnamon and sugar.) Drizzle a small amount of water over each apple. Place in oven and bake until tender (about 35 – 45 minutes).
In the meantime, make the sauce by putting the sugar and corn starch in a saucepan; stir to combine. Slowly stir in the milk, then put on the stove and bring to a boil using medium heat. Remove from heat and place a small amount (approximately 1 – 2 tablespoons) of hot mixture into dish with the beaten egg, stir quickly. Add the egg mixture to the hot liquid in the saucepan and return to heat. Cook for 1 minute while constantly stirring. Remove from heat and stir in vanilla.
To serve, spoon sauce over the baked apples. Serve warm.