CastIronCook2
10-16-2009, 08:01 PM
It's nearing the end of deer season here on the coast of Northern California, and Hubbest has been hunting morning and evening, frequently coming in chilled to the bone. Anticipating this evening that he'd arrive cold and hungry, I turned to what was at hand and whipped up this hot dessert.
He declared it good enough to go in the next edition of Cast Iron Cuisine from Breakfast to Dessert (see backwoodshome.com, page two), so here it is for you folks, a sneak peek:
Wood Stove Baked Apple for Two
Adjust proportions to serve more than two.
1 large apple, Macintosh, Rome, or similar
2 tablespoons rum
½ teaspoon molasses
2 teaspoons raw sugar
1 tablespoon creamy peanut butter
2–3 cubes candied ginger, minced fine
1 graham cracker, crumbled fine
Cut apple in half horizontally and core. Place in casserole or a #8 cast iron skillet, cut side up. Pour rum over apple. Drizzle molasses over apple halves. Sprinkle with sugar. Cover (with aluminum foil for casserole, with cast iron lid for the skillet) and place on moderate-heat wood stove for about an hour.
While apples are cooking on wood stove, blend peanut butter with minced candied ginger and graham cracker crumbs. Reserve for topping.
When ready to serve, spoon apple halves into small bowls and pour reduced rum over. Top each baked apple half with a dollop of peanut butter mixture.
Serve hot. Serves 2.
If desired, top with whipped cream or vanilla-flavored yogurt, but this is almost gilding the lily, for this dessert is perfect as it stands. Especially nice on a cold winter's evening.
Variation: Use a Bosc pear, split lengthwise and cored. Omit molasses drizzle and sugar sprinkle, but use the same amount of rum. Cook on stove top same as apple. Serve warm, garnished with 2 tablespoons Neufachtel cheese, creamed with 2–3 minced cubes candied ginger and one tablespoon finely chopped walnuts. Different flavor, same great hot dessert.
He declared it good enough to go in the next edition of Cast Iron Cuisine from Breakfast to Dessert (see backwoodshome.com, page two), so here it is for you folks, a sneak peek:
Wood Stove Baked Apple for Two
Adjust proportions to serve more than two.
1 large apple, Macintosh, Rome, or similar
2 tablespoons rum
½ teaspoon molasses
2 teaspoons raw sugar
1 tablespoon creamy peanut butter
2–3 cubes candied ginger, minced fine
1 graham cracker, crumbled fine
Cut apple in half horizontally and core. Place in casserole or a #8 cast iron skillet, cut side up. Pour rum over apple. Drizzle molasses over apple halves. Sprinkle with sugar. Cover (with aluminum foil for casserole, with cast iron lid for the skillet) and place on moderate-heat wood stove for about an hour.
While apples are cooking on wood stove, blend peanut butter with minced candied ginger and graham cracker crumbs. Reserve for topping.
When ready to serve, spoon apple halves into small bowls and pour reduced rum over. Top each baked apple half with a dollop of peanut butter mixture.
Serve hot. Serves 2.
If desired, top with whipped cream or vanilla-flavored yogurt, but this is almost gilding the lily, for this dessert is perfect as it stands. Especially nice on a cold winter's evening.
Variation: Use a Bosc pear, split lengthwise and cored. Omit molasses drizzle and sugar sprinkle, but use the same amount of rum. Cook on stove top same as apple. Serve warm, garnished with 2 tablespoons Neufachtel cheese, creamed with 2–3 minced cubes candied ginger and one tablespoon finely chopped walnuts. Different flavor, same great hot dessert.