Sicilian Baked Apples
- Total Time:
- 1 hour(s)
This recipe from Sicilian fruit preserves company Marchesi di San Giuliano makes a wonderfully simple ending to a fall dinner or Thanksgiving feast. We've suggested using Sicilian Mandarin Marmalade, but any of their organic citrus marmalades would be delicious.
Recipe courtesy of Marchesi di San Giuliano, Photo & styling by Asha Loupy
4 medium baking apples, such as Gala, Jonagold or Orin, peeled
7 tablespoons Sicilian Mandarin Marmalade from Marchesi di San Giuliano, divided
Juice of one lemon
4 tablespoons butter, softened
1 teaspoon Royal Cinnamon from Burlap & Barrel
Lightly sweetened whipped cream, vanilla ice cream or crème fraîche, for garnish (optional)
Preheat the oven to 375°F.
Using an apple corer, melon baller or metal teaspoon, core the apples, creating a well for the filling—be sure to leave about a half inch of the bottom of the apple. Set the finished apples in a baking dish, well-side up.
In a small bowl, whisk together 3 tablespoons of the marmalade, the lemon juice and 2 tablespoons of hot water until combined. Pour the mixture evenly over the tops of the apples.
In another small bowl, mash the butter and cinnamon together to form a paste. Stir in the remaining 4 tablespoons of marmalade. Spoon one quarter of the mixture into the well of each apple.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil, baste the apples with any juices that have collected and continue to bake uncovered until the apples are tender, about another 20 minutes. Allow to cool 5 minutes before serving. Enjoy with lightly sweetened whipped cream, vanilla ice cream or a dollop of crème fraîche.