Introduction
This is a Grandma-style dessert if there ever was one -- and we really loved our grandmas (and their desserts). Of course; we've riffed on it a bit; instead of brown sugar and butter; we've gone vegan -- and a bit virtuous -- with coconut oil and maple syrup. A solid dousing of red wine and a handful of spices dress things up a bit; too. Served with the wine-y pan juices; a sprinkle of pecans (all the better if they've been toasted in ghee) and delicious cream (whipped or simply poured); Gram's apples become a sophisticated; satisfying fall dessert. Or breakfast!
Ingredients
- 4 similarly sized apples
- 5 teaspoons coconut oil
- A handful of toasted pecans or walnuts (optional)
- 2 tablespoons maple syrup
- ½ cup red wine
- ¼ cup water
- star anise
- cloves
- black peppercorns
- cinnamon
- sea salt
- Unsweetened whipped cream, really delicious cream or really delicious plain yogurt (optional)
Instructions
Preheat the oven to 350°F. Core the apples (we use a paring knife; but we're told that a melon baller works; too) and place in a cast-iron pan or a walled baking pan. Put a teaspoon of coconut oil into the hollowed-out center of each apple and one into the pan. Tuck a few nut pieces; if using; into the center of each apple (as many as will fit); and drizzle the maple syrup into/over each apple. Add wine; water and a few star anise; cloves and peppercorns to the pan. Sprinkle cinnamon and sea salt over the apples and pop in the oven.Every apple variety is different; so we're not going to give exact baking times here...but what you're looking for is an enticingly burst; semi-collapsed; browned apple that's soft enough to cut with a spoon; but not mush. (This should take at least 40 minutes; unless your apples are quite small -- in which case; it will take less!)Serve with a generous sprinkle of toasted pecans; spoonfuls of the pan juices and; if you fancy; a dollop of whipped cream; cream or yogurt. If you want to keep it vegan; coconut milk would do just fine spooned around the bowl!
