Baked Apples

In this recipe, I make baked apples for a desert, with a bit of vanilla, a bit of raw cane sugar (unrefined), and a bit of Cognac. A variant would be to use some Rum and Cinnamon. If you don't want to use alcohol in the recipe, you can put some water (with a little bit more sugar) or cream.

Hollow the apples by removing the core and seeds using a knife, taking care not to pierce the bottom, so that you can fill the hole in the apple with the Cognac (or some other liquid). Put about a half centimetre of plain water on the bottom of the dish, and bake on low heat for one hour.


Figure 1. Baked Apples With Cognac. Example with fresh yoghurt.