The Hot Handle

A blog interspersed with occasional gluten free recipes.

Please note: If you have a family member who requires a gluten free diet, be sure to use a cast iron skillet that has never previously touched gluten....and if it has, scrub it all down completely and re-season, to be on the safe side.

Looking for information on Celiac Disease? There are many good sites, but here is one to get started with:
www.celiacdisease.net/celiac-disease-101.



Saturday, October 9, 2010

Baked Apple Boulders





Last weekend we took a little cruise around the Thimble Islands off the coast of Connecticut.  They are a series of little islands where many have space for only one house.  The one above has a big boulder, deposited there by a glacier.  The islands are mostly rocks, but the houses are pretty impressive and built by wealthy individuals.  This one was nice, for example:



On our way home we stopped at a farm stand and bought a couple of big boulder-ish apples.  I made the following dessert a few days later:

Baked Apple Boulders
(Serves two)

Preheat oven to 375.

Take two large apples that are good for baking.  Wash, core, and peel top third to top half of apples.  Put them in a lightly greased 8-inch skillet.

Stuff with craisins, raisins and nuts, as desired.  I love them all together, but I focused on the raisins for Hubby. 

Add 1/4 tsp cinnamon per apple into centers of apples.

Drizzle honey into centers.

Add water to make it 1/4 inch deep in the bottom of the pan.  I recommend that you cover the pan with foil.  I didn't, but will next time.  Bake one hour or until soft.  (Actual time will vary depending on your apple variety and its size.)

Allow to cool a little before eating, or you will wind up not tasting anything!!!


Posted by at
Labels: