Baked Apples

We have a very old apple tree that was here when we bought the farm.This tree bears apples every other year and they are most wonderful for baked apples and applesauce.

I don’t know what variety they are. It is hard to tell. But they have a pink flesh that is beautiful when made into apple sauce.

I like to think that Johnny Appleseed planted this old apple tree.

It was once part of an old hedgerow but all the hedgerow trees have been removed. It now stands alone as a reminder of our farm's past.
Apple trees are a nice addition to any country property.We have planted apple trees several times on our farm always trying a new variety or two.

When the children were still at home we would gather apples every September and have a cider pressing party. We would invite many friends and let everyone have a turn at cranking our old cider press. The fresh cider was delicious. All who came would take some home with them.I would put the extra into the freezer to enjoy throughout the winter.

Some of our newest apple trees are finally producing.This year we picked Winesap apples which are one of the oldest varieties and popular in Colonial days. Winesaps can be used in many ways - for eating,in pies,applesauce or for baked apples.

We also picked some that are called Honey Gold which are a forerunner of the Honey Crisp apple. They are a good eating apple.

One of my favorite ways to use the apples from the old tree is to make baked apples. I particularly like a recipe from Barbara Kafka's book "Microwave Gourmet" called Maple Syrup Baked Apples.

Maple Syrup Baked Apples

• 6 apples cored with a 1 ½ inch collar peeled from top of apple.
• 1 tablespoon dried currants
• 1 tablespoon chopped walnuts
• Grated zest of 1 orange
• 2 tablespoons fresh orange juice
• 3 tablespoons fresh lemon juice
• ¾ cup maple syrup

1.Arrange apples in a 12” x 9 ½”x 2 ½” oval dish so they don’t touch each other or the sides of the dish. Divide currants, walnuts and zest evenly among apple cavities.

2.Combine juices and syrup and pour around apples. Cover with microwave plastic wrap, airtight but loose enough so that the plastic isn’t stretched over tops of apples.

3.Cook at 100 percent for 9 minutes.

4.Remove from oven. Puncture plastic with tip of a sharp knife and let stand for 5 minutes. Apples will continue to steam

5.Uncover and serve warm with some of the syrup.
I often cook these ahead and put them in the freezer. They are a treat in the winter slightly warmed with sour cream,whipped cream, or vanilla ice cream on top.