Baked Apples with Honey
(Serves 8)

Dress up a plain old apple with this delicious recipe. Add a topping of clotted cream, whip cream or ice cream.

8 large cooking apples
½ stick butter (divided into 8 T’s)
8 T honey

Preheat oven to 350.  Leaving their skins on, core apples using an apple corer. Put apples in a baking dish along with ¼ C water. Using your fingers, or a narrow spatula, shove 1 T of butter into each apple’s center. Bake for 50 minutes, basting occasionally with juices. Remove from the oven and spoon 1T of honey on top of each apple. Cook 10 more minutes. Serve with heavy cream or…if you have it, clotted cream (see Devonshire Scones for a clotted cream recipe).

Tips & Glossary: New England

Clotted Cream: a thick yellowish cream made from unpasturized cow's milk. You can make your own, although it's hard to find unpasturized cream in the U.S. Still, you'll find 3 recipes under our Devonshire Scones. All use pasturized cream; try to avoid "ultra" pasturized.

Ginger:  dried ground ginger is far more potent than freshly grated from the root.   Sweet dessert recipes call for ground powder.  If you wish to use freshly grated ginger, use 6 times the amount of ground called for in the recipe. 

Ploughman's Lunch: sounds romantic, like a peasant dish from medieval times, but it's a marketing gimmick from the 1970's! It's a popular lunch in Britain now: a piece of bread, hunk of cheese, with onion, gherkin, and an apple. Our Ploughman's Soup is a take-off on that name.

Roux: (“roo”), paste-like mixture of melted butter and flour, into which liquid is gradually added. Used as a thickening agent for soups and all classic French sauces. Basic Roux: melt 1 part butter and add 1 part flour. Stir continuously till it becomes paste-like. Slowly add whatever liquid your recipe calls for.