This recipe required 15 pounds of apples. Only two apples are needed for cooking, but it took picking 15 pounds of apples at one of our local Bucks County orchards to challenge us to find literally bushels of unique and good-looking apple recipes.
Seared with a coating of ground almonds, candied ginger, cinnamon, nutmeg and brown sugar, these apples are then poached and softened in simmering prune juice. The juice is reduced to a syrupy, dark sauce that tastes like mellowed out raisins, and is a real complement to the apples. A tiny scoop of ice cream on the side would not be uncalled for, perhaps even Prune and Armagnac ice cream (see our Prunes and Armagnac post for David Lebovitz’s recipe).
- ⅓ cup almonds
- 2 candied ginger
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons light brown sugar
- 2 apples, halved and cored
- 1 egg white
- 1 tablespoon butter
- 1½ cups prune juice
- Toast almonds on a dry skillet until golden brown, stirring frequently. Cool and grind into into fine pieces with the candied ginger.
- Combine the almonds and ginger with the cinnamon, nutmeg and brown sugar.
- Brush the apples with the egg white and press into the spice mixture.
- Heat the butter over medium heat in a saucepan that will fit the 4 apple halves, and brown the cut side of the apples for 2 minutes. Turn the apples over and add the prune juice along with ½ cup of water. Simmer for 1 hour or until the apples are tender. Reduce the prune juice to a thick syrup.
- Serve by drizzling the sauce over each apple, or placing each apple on top a pool of the syrupy sauce.