Agriculture Reference
In-Depth Information
remove it, rinse the apple in warm water. Apples can be peeled or not, depending on the
dish. Leaving the peel on adds color but can result in stray bits of tough skin in the dish.
Core apples before cooking to remove the woody center and hard little seeds; an inexpens-
ive apple corer is the easiest way to do this. Once their flesh has been exposed to air by
peel ing or slicing, most apples will begin to turn brown. This is harmless in the short run,
but it can affect flavor over time. To avoid discoloration, place the sliced fruit in water
mixed with a squirt of lemon juice. Red Delicious apples are particularly susceptible to
browning.
ONE SIMPLE DISH : Baked apples are one of the homiest desserts. Core the
apples, but leave them unpeeled. Stuff the center with a little brown sugar and a knob of
butter. Arrange the apples in a buttered baking dish with a bit more butter scattered over
the top and pour in a hit of bourbon. Cover with aluminum foil and bake at 350 degrees for
about 45 minutes. Remove the foil and increase the heat to 450 degrees. Continue baking
until the apples can be pierced easily with a knife, about 15 minutes. If you like, scatter
some pecans in the pan during the second part of the baking.
Applesauce with Bourbon, Sour Cherries and Hazelnuts
Can you imagine a better companion to a grilled pork chop than this applesauce?
It's also good with beef - either a roast or grilled steaks.
4 SERVINGS
In a small bowl, cover the cherries with the bourbon and set aside to plump while you pre-
pare the rest of the dish.
