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Baked Apples A La Suisse

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Anonymous (not verified)
Want to whip up something sort of an appetizing lunch; baked apples a la butterscotch suisse is exactly what you should make. I have tried some of the popular combinations to make baked apples a la suisse adaptable to everyone’s palate. It’s quick and simple, why don’t you try it out and let me know if you liked it.
  Baking apples 6
  Whole blanched almonds 30
  Glace cherries 6
  Chopped california walnuts 1⁄3 Cup (5.33 tbs)
  Seedless raisins 1⁄3 Cup (5.33 tbs)
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Cinnamon drops 1 3⁄4 Ounce
  Water 1⁄2 Cup (8 tbs)
  Preserved kumquats 3
  Cream 1 Tablespoon

The day before: 1.
Wash and core apples.
Then with a small pointed knife, divide each apple into 8 lengthwise wedges (petals), cutting them only halfway down from the top.
2. Mix walnuts with raisins, then use some to fill the centre of each apple.
Place side by side, in a shallow baking dish.
3. In a small saucepan, combine sugar, water and cinnamon drops.
Bring to a boil, while stirring constantly, then let simmer for 5 minutes.
Pour this syrup over the apples; let cool slightly; cover with saran wrap and refrigerate until time to bake.
About 1/2 hours before serving: 1. Start heating the oven to 350° F.
Bake the apples for about 1 hour, or until fork- tender (the time varies with apples), spoon- ing syrup over them occasionally while they bake.
2. Meanwhile split 24 almonds in half length- wise.
Halve kumquats, then scoop out insides.
Cut a slit in the top of each glace cherry; then place a whole blanched al- mond in slit in each cherry.
Set a cherry in the centre of each of the kumquat halves.
3. When the apples are done, remove them from the oven.
Then place a filled kumquat on top centre of each apple.
Arrange an almond half on top of each apple petal, with its point under the kumquat.
4. Serve 5 apples warm, or cold, with cream.

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