Baked apples with vanilla, butter, lemon and brown sugar
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Loading... - Hoi Angelique
- 20 Aug 2021
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Serves 2-3
dessert apples 3 or 4, such as Cox’s or russet
unsalted butter 50g, softened
vanilla pod 1, split and seeds scraped
soft brown sugar 2 tbsp
lemon pared zest of 1
double cream to serve (optional)
Heat the oven to 180C fan/gas mark 6. Halve the apples (I like to leave in the core) and arrange them in the middle of a sheet of baking parchment large enough to be able to fold over the apples to encase them in a parcel.
Place the butter in a small bowl, add the vanilla seeds and sugar, and mix well. Dot a little of this sweet vanilla butter over the top of each apple. Scatter over the lemon zest and chuck the vanilla pod on for good measure. Fold the parchment carefully over the apples to create a nice, neat parcel, then tie the parcel with some string to hold the paper in place.
Place the apples on a baking tray and place in the oven. Bake for about 20-25 minutes, until cooked through. Remove the tray from the oven and carefully open the steamy parchment parcel. Serve the hot apples and all their lemony, vanilla-y, buttery juices with a generous lick of double cream, if you wish.
