A simple and homey dessert that is always satisfying as well as guilt-free. In Belgium, a baked apple is a traditional accompaniment to many pork and game dishes. But if you feel extravagant, you can transform the simple baked apples into a special dessert by serving them with Crème Anglaise. From Everybody Eats Well in Belgium.
Preheat oven to 400.
Butter a gratin dish just large enough to hold the apples.
Using a sharp knife or an apple corer, core each apple without cutting all the way through to the bottom.
Arrange the apples in the buttered gratin dish and fill each one with 1 TBS sugar and 1 TBS butter.
Sprinkle with cinnamon if using.
Add a little water, to make a thin layer, to the bottom of the dish.
Bake until the apples are soft but still hold their shape, 30-35 minutes.
Serve warm or lukewarm.
Soak 2 TBS raisins or currants in 2 TBS dark rum or Cognac. Spoon these into the apples along with the sugar and butter before baking.
Chop a small handful of unsalted nuts and add to the butter and sugar filling.
