Baked apple recipe from Lauren Lowrey’s kitchen

Produce Mom makes a baked apple recipe from Lauren Lowrey’s kitchen plus her own recipe for Champagne Pears. Produce mom also explains the criteria  your produce have to meet in order to be certified organic by USDA.

PRODUCE MOM RECIPES

GINGER GRANOLA BAKED APPLE

By Lauren Lowrey

My husband loved this dish because the granola made him think of breakfast. There’s something about the raisin and cranberry in the granola mix that seems light, yet hearty.

Ingredients:

1 Pink Lady apple

2 Tbsp Honey granola with raisins and cranberry (I just bought a pre-made granola from Marsh) but any will do

1 tsp Butter at room temperature

1 tsp crystallized ginger finely chopped

2 oz Apple cider (I used AppleJack & water)

Dash of cinnamon

(optional) Cinnamon stick for presentation

Preheat the oven to 350 degrees. Cut off the top 1/3 of the apple. Use a spoon to dig out the seeds and core so that the walls of the apple are about 1/2 in. thick.

In a bowl, combine the granola, butter and crystallized ginger. Fill cavity of the apple with mixture. Dust top of apple with cinnamon.

In a glass baking dish, pour enough apple cider (I used apple jack and water because I didn’t have any cider) in the bottom to coat the dish. Place apple in dish and tent with aluminum foil so the apple doesn’t dry out. Cook 45 minutes.

After cooking, baste the apple flesh with liquid from dish. Let stand a few minutes before eating… it’ll be HOT!

 

 

BAKED APPLE STUFFED WITH GOAT CHEESE

By Lauren Lowrey

I prefer savory over sweet, so it didn’t take me any time at all to imagine the flavors for this dish. The goat cheese provides a creamy texture, while the rosemary, pine nuts and cranberry provide layers of flavor that are so perfectly balanced. The apple, of course, brings a bit of sweetness to this warm and flavorful dish. Try it as a “Side” for an impressive cold-weather meal.

 

 

 

Ingredients:

1 Pink Lady apple

1 rounded Tbsp Goat cheese

1 tsp Rosemary finely chopped

10g Pine Nuts chopped

10 dried Cranberries, diced

Pinch of Garlic Powder (to taste)

Pinch of Salt (to taste)

Pinch of Pepper (to taste)

2 oz Apple cider (I used AppleJack & water)

 

Preheat the oven to 350 degrees. Cut off the top 1/3 of the apple. Use a spoon to dig out the seeds and core so that the walls of the apple are about 1/2 in. thick.

In a bowl, combine the goat cheese, rosemary, pine nuts, cranberries, garlic powder, salt and pepper. Stuff mixture into the cavity of the apple.

In a glass baking dish, pour enough apple cider (I used apple jack and water because I didn’t have any cider) in the bottom to coat the dish. Place apple in dish and tent with aluminum foil so the apple doesn’t dry out. Cook 45 minutes.

After cooking, baste the apple flesh with liquid from dish. Let stand a few minutes before eating… it’ll be HOT!

 

Champagne Pears

Recipe compliments of USA Pears

 

Ingredients

• 12 Bosc USA Pears, firm-ripe

• 1 gallon water

• ¼ cup lemon juice

• 3 (750 ml) bottles champagne

• ½ to 1 cup sugar

• 3 sprigs (3 to 4 inches each) fresh rosemary

• 4 to 8 ounces mascarpone cheese

• 12 small sprigs fresh rosemary

Directions

Peel and core pears from the blossom end, leaving stem in place. Cut bottom of pear so it will stand on a flat surface. Place pears in bowl of water and lemon juice to prevent discoloring.

Bring champagne, sugar and 3-inch sprigs of rosemary to boil in a large saucepan. Stand pears in champagne mixture; cover with lid or foil and simmer 25 to 35 minutes or until tender. Baste every 8 to 10 minutes to cover all surfaces with champagne mixture.

Remove pears from heat and cool; baste occasionally. Remove pears from liquid.

In large skillet or shallow pan, reduce liquid and sugar by half. Cool.

Pour sauce on individual serving plate. Stand poached pear in pool. Garnish with mascarpone cheese and a small spring of rosemary.

yield: 12 servings

 

 

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