Autumn is definitely here – it’s here with a vengeance in some areas. We didn’t exactly have snow for Halloween, but we had sleet. And it was COLD – all the little Elsas that came to the door were upset that their pretty dresses had to be covered with a coat! Let it snow, indeed, girls. Let it GO.
When the weather turns colder, it’s time for baked apples. Apples are fall’s representative fruit, you know. Apples eaten out of hand are awesome, but when it’s cold – and WET, there’s just something about a simple, delicious baked apple.
I like to keep things as simple as possible, and this particular recipe for baked apples is about as simple as any recipe could possibly be. It’s also my family’s favorite baked apple recipe, so there you are: proof that more often than we could ever guess, the simple things are the best.
Apples, one for each person at the table. Two if they’re big eaters. Let’s say, six apples. I use Granny Smith.
1/4 cup brown sugar
1 cup Apple Habanero Pepper Jelly
What to do:
Preheat your oven to 375.
Core the apples but do not peel them.
In a mixing bowl, mix together the brown sugar, pepper jelly, and raisins. Fill each apple center with the mixture.
Top with a pecan half.
Place the filled apples on a cookie sheet and bake for about a half hour. The pepper jelly mixture will probably bubble over the top of the apple and spread down the sides. This is what you want to happen.
Let them cool.
Serve and eat. We like them best when they’re still warm. My husband and son demand ice cream with baked apples. It seems like a reasonable request.