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Sunshine Baked Apples
8 baking apples 1 glass orange marmalade 1 cup water 8 marshmallows Core and pare apples, place them in shallow baking dish. Fill cavities very full with orange marmalade and add the water to the pan. Bake in hot 400 degrees oven until apples are tender. Top each apple with a marshmallow and leave in oven until melted and golden brown.
A straightforward baked apple with two period touches: marmalade in place of sugar and cinnamon, and a marshmallow broiled on top. The only real variable is the apple.
- "1 glass" marmalade"Glass" points to a jelly-glass or tumbler of preserve, commonly in the region of 8 ounces, though sizes varied. Figure on roughly a cup, or about 2 tablespoons packed into each apple cavity.
- Apple choiceUse a variety that holds shape under heat -- Rome Beauty, Braeburn, Northern Spy, Golden Delicious. McIntosh and Cortland collapse into sauce before the centres are hot.
- Pare or notThe recipe says to pare. Left unpeeled, the apples hold their walls much better and are far less likely to slump; score a ring around the middle to keep the skin from splitting.
- Oven and time400F is right. Cored medium apples take 30 to 40 minutes; test with a skewer at the shoulder, not the top, where the marmalade insulates.
- The marshmallow stepAdd it only at the very end and watch it. A marshmallow goes from pale to scorched in a minute or two under oven heat, and the sugar burns bitter. The recipe wants one marshmallow per apple, not a handful of minis.
- Cavity leakageCore from the stem end but leave about half an inch of flesh at the base so the marmalade does not run out into the pan. The cup of water is there to keep the syrup from catching; add more if the dish goes dry.
- YieldEight apples, one apiece. Good warm rather than hot, with cream at the table.