For all my talk about the rhythm of the seasons, sometimes I like to do things out of sync.
Besides, I have that refrigerator to clean out. I found two Jazz apples in the crisper. They showed no signs of deterioration. And, I had this recipe that was beckoning, inspired by one in Saveur Magazine. The orginal calls for star anise and pistachios, neither of which I had on hand.
Baked Apples with Calvados
two baking apples (Northern Spy, Golden Delicious or Rome Beauty)
2 tablespoons unsalted butter
1/3 cup chopped walnuts
juice and zest from orange or lemon
2 tablespoons honey
1/4 cup Calvados or apple brandy
8 whole cloves
1/2 teaspoon anise seed
1 teaspoon ground cinnamon
3 cinnamon sticks
Preheat oven to 400. Peel and core the apples. Stuff the centers with walnuts and butter. Place in buttered baking pan and set aside.
Blend the other ingredients in a small bowl and pour over the apples. Bake for about 45 minutes or until apples are soft (but not mushy). Baste periodically while apples are baking. Serve warm, spooning the thickened juice from the bottom of the baking dish over the apples.
I wanted cheese with mine. My husband preferred ice cream, but we had none.
The apples reminded us of deep autumn. The spices were perfect in concert with the brandy, giving the apples a complex, almost mysterious taste. This one's a keeper.
It is also my entry in the Leftover Tuesday event hosted by Mary at Ceres & Bacchus.