Fabulous, but very simple products in the most predictable combinations, and even with very simple cooking, give a result that is difficult to beat for professionals with a full set of delicacies.
And if you try to compete "for speed," then it is unlikely that the "specialists" will bypass the lovers - a couple of minutes to clean the fruit, a quarter of an hour in the oven, another minute - pour honey.
And that's it!
And the flavor, and the taste ...
Apples in the oven with honey - the general principles of cooking
• For cooking in the oven with honey, it is best to choose late varieties of green-skinned apples. Their flesh is rather dense and suitable sweet-sour taste. Ideal for baking varieties - Semerenko, Antonovka.
• Fruits for such dishes are left whole, cut into slices or small slices and be sure to remove the middle part, while trying to remove all partitions.
• Depending on the dish prepared, the desired type and type of honey is selected, this is indicated in the recipe.
• Honey is put into the funnel, which remains after the middle is removed or the cut fruits are poured over it. In addition, with honey prepare various fillings, which are filled with apples.
• As fillings, use cottage cheese, dried fruit mixed with nuts, or a creamy filling of the same fruit with cream.
• For sliced apples baked in the oven with honey you can add a pumpkin with raisins.
• Baked apples are served not only on their own. An unusual dessert can be made from this fruit for a romantic dinner, if after baking, pour them with a specially prepared wine sauce or cook it under vanilla caramel.
Apples in the oven with honey - “Vitaminka”
Ingredients:
• five ripe hard apples;
• natural buckwheat honey - 60 grams;
• one small lemon.
Cooking Method:
1. In the fruit on the side of the tail, cut a small piece that looks like a “lid”, and remove the seed box with the seeds with a knife edge. 2. Cut the lemon into thin rings and place one such ring on each apple. Add to a lemon with a not quite full teaspoon of buckwheat honey and cover with a “lid”.
3. Transfer the filled apples to a small shape and put in a hot oven.
4. Bake with honey for 15 minutes at 220 degrees.
Apples in the oven with honey
Ingredients:
• three table. spoons of liquid “grass” honey;
• dark raisins - 50 grams;
• apples - 300 grams;
• 60 grams of dried apricots;
• 3 tbsp. almond spoons;
• one tsp. cinnamon powder
Cooking Method:
1. Dried apricots with raisins and soak separately for half an hour in warm water. Drain the water, rinse again and dry well, spreading the dried fruit on a towel. Dry dried apricots with raisins cut into the same not very small pieces.
2. Fry the almonds slightly and chop finely when cooled.
3. Mix the crushed ingredients, add the cinnamon with honey and mix thoroughly. Fill the apples with the mixture and bake in the oven.
4. Bake at 180 degrees, 25-30 minutes.
5. Before serving, sprinkle baked fruit with powdered sugar.
Dessert from apples baked in the oven with honey - “The sun in the glass”
Ingredients:
• three kilograms of apples;
• honey
For the sauce:
• one and a half bottles of dry white wine;
• 12 yolks;
• sugar - 300 grams;
• vanillin - a small bag.
Cooking Method:
1. Pound sugar-filled egg yolks with hot wine. Add vanillin and whisk until thickened. If the sauce suddenly turns out to be too thick, dilute it with wine.
2. From peeled, whole apples, carefully remove the middle of the stem. Put a teaspoon of meadow honey in the groove, and bake the fruit at 180 degrees for a quarter of an hour.
3. Spread the fruit in wide glasses and cover with cooked wine sauce. Cool well.
Apples in the oven with honey - “Roses under the snow”
Ingredients: • layer of puff (frozen) dough;
• lemon acid;
• apples;
• liquid light honey;
• ground cinnamon;
• powdered sugar.
Cooking Method:
1. An hour before cooking, lay out the defrosted puff pastry.
2. Rinse the apples well under the tap and wipe dry with a towel. Cut the fruit in half and cut each half into thin slices, these will be “petals”.
3. Immerse them in water with citric acid diluted in it (for one glass of water, a small pinch of acid) and put in a microwave to warm for three minutes. After putting the apples on a linen towel and slightly dry.
4. Semi-finished puff pastry slightly roll out with a rolling pin and cut into small strips, 4 cm wide, and 17 cm long. Grease the strips with honey.
5. Carefully lay out the “petals”, lightly overlaying them on each other so that their round part almost goes beyond the strip of dough, and with a cut only reaches half of it. Sprinkle with cinnamon.
6. Wrap the free part of the dough on apples and roll up the strip with a roll - you will get a “rosette”.
7. So that the “buds” do not turn around during baking and do not lose their shape, place them in the hollows for cupcakes on a large silicone mold.
8. Place the form with the “roses” in the oven at 190 degrees for no more than 45 minutes.
9. When the items have cooled down, sprinkle the “roses” with powdered sugar.
Apples in the oven with honey and curd filling
Ingredients:
• 7 apples, medium size;
• 150 grams of fat cottage cheese;
• one egg yolk;
• 60 grams of light raisins;
• 2 tbsp. l honey
• 50 grams of roasted almonds;
• half tsp. cinnamon powder;
• 0.5 medium lemon.
Cooking Method:
1. Moved raisins soak for five minutes in boiling water. Strain all the water and, putting it on a sieve, dry a little.
2. Scrape the zest from the lemon with a fine grater. Mix honey well with freshly squeezed lemon juice (1 teaspoon), finely chop the almonds, and mash the cottage cheese twice through a sieve. 3. Carefully mash the curd with yolk diluted with lemon juice, honey, zest and ground cinnamon. It should make a smooth yellow mass interspersed with cinnamon.
4. Add the finely chopped almonds, dried raisins and again mix everything thoroughly.
5. Without cutting through the apple, gently remove the middle with a small thin knife so that a small but rather wide funnel forms in the fruit. This is best done by the stem.
6. Fill the “funnel” with cottage cheese mass and transfer the fruit to a baking tray lined with foil or parchment.
7. Bake in the oven filled with cottage cheese fruit, at 180 degrees for half an hour.
Apples in the oven with honey - “Drunk apples”
Ingredients:
• three small apples;
• dessert wine - 4 tbsp. l .;
• one hundred grams of dark raisins, pitted;
• dark honey - 4 tbsp. spoons.
Cooking Method:
1. Slice the fruit, remove the core and, without peeling, cut each part into thin slices.
2. Put the sliced fruit in layers in a refractory form, pouring each layer of washed raisins.
3. Pour melted honey on the steam bath, in the shape of apples. Pour in the wine, cover with a sheet of foil and put in the oven.
4. Bake at medium temperature (190 degrees) for 35 minutes.
Oven baked apples with honey caramel
Ingredients:
• ripe apples, any sweet-sour variety - 3 pcs .;
• 3.2% pasteurized milk - 100 ml;
• cocoa powder - 1 tsp;
• one third teaspoon of cinnamon powder;
• three tablespoons of honey;
• one raw yolk;
• one teaspoon of starch, potato;
• 25 grams of sweet cream butter.
Cooking Method:
1. Mix cinnamon with starch and cocoa. Fine grind the mixture with raw yolk and pour all the hot milk. Stir thoroughly, blend with a whisk, put the butter and bring to a boil.
2. Wash the apples, wipe dry with a towel and cut each into two halves along. 3. Remove the seeds and place the fruit in the oven at 200 degrees.
4. After a quarter of an hour, remove the baked fruits from the oven, fill them with cooked cream and bring them to readiness by placing them back in the oven for 10 minutes.
Apples in the oven with honey and an unusual creamy filling
Ingredients:
• six small apples;
• two large spoons of linden honey;
• 11% cream, natural - 50 ml;
• 1 raw yolk;
• 1/2 lemon;
• a large handful of peeled hazelnut kernels;
• Cinnamon - two sticks.
Cooking Method:
1. Apples (4 pcs.), Peeled from the peel with a special vegetable knife and cut into two halves across. If the fruit with "tails" be sure to remove them.
2. With a knife, carefully remove the centers of the fruit with the seeds in it and put the apples, joining both parts of each, into a baking dish.
3. Add some water to the form so that it covers the fruit only one centimeter and put it in the oven. Bake for half an hour, at 200 degrees.
4. The remaining two apples also clean, and rub with a medium grater. Add lemon zest, honey, yolk, lemon juice, cream and mix well.
5. Fold the foil several times and make of it low portioned rings. The width of the rings depends on the size of the fruit. They must fit freely in the rings. If you have special serving rings, you can use them.
6. Remove the fruit from the oven. Shift the lower halves into portioned rings, set in a different shape, and fill them with a filling, 2-3 cm. Place the upper halves of the baked fruits over the filling.
7. Put cinnamon sticks between the rings and bake for another half an hour, but at 180 degrees.
8. In the process of baking the form, periodically you need to get and water the apples with the released juice.
9. Cool the prepared fruit, and serve, sprinkled with chopped nuts. Nuts before chopping well fry in a dry frying pan or calcine in the oven.
“Sunny apples” - apples in the oven with honey and pumpkin
Ingredients:
• pumpkin - 400 grams;
• 300 grams of apples, variety Antonovka;
• 3 tbsp. l honey
Cooking Method:
1. Wash the pumpkin thoroughly under the tap, cut off the skin from it, grabbing the hard, slightly greenish color of the pulp under it. Select all the seeds together with the fibers and cut the pumpkin pulp into small two-centimeter slices one centimeter wide.
2. Approximately the same pieces cut apples without peel, seeds and partitions.
3. In any thick-walled dishes lay out: slices of pumpkin pulp, chopped fruit, pumpkin again, fruit again.
4. In a separate bowl, mix the honey with freshly squeezed lemon juice and ten tablespoons of cold water. Mix everything well and pour plenty of fruit mixed with pumpkin over the honey mixture.
5. Bake forty minutes at 180 degrees.
Apples in the oven with honey - roasting tricks and tips
• In order not to burst whole apples during baking, pierce them in several places with a toothpick.
• If you decide to cook in the oven to take red or pink late or mid-season varieties, try to choose very hard, immature fruits
• If perederzhat apples in the oven, baked whole, the pulp will become too soft and will “crawl”.
