An Unexpected Cookbook: The Unofficial Book of Hobbit Cookery (17 page)

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Roasted Apples

Roasted Apples are a great period dessert on their own, but they’re even better as leftovers. You can use them as an ingredient in bread for tomorrow’s Elevenses, diced up to top tomorrow’s oatmeal porridge, or even as a sauce for a nice pork chop. Don’t be afraid to double the recipe so you’ll have some to eat tonight and more to use tomorrow.

4 large, tart apples

1 c / 235 ml sweet white wine

8 tbsp butter

¼ c / 50 g sugar

4 tbsp cinnamon

2 tbsp ginger

1 tbsp nutmeg

½ tbsp allspice

¼ tbsp cloves

1 c / 220 g currants or minced raisins

½ c / 110 g chopped almonds or walnuts (optional)

Gently wash any wax or residue off your apples.

Use a spoon to core the apples. Don’t use an apple corer. You want to dig most of the way down while making sure to keep the bottom intact.

Arrange the apples in a square baking dish. If you can, you want them to be as snug as possible to help keep them from losing shape. Pour the white wine on top.

While the apples relax in their wine bath, mix 4 tbsp room temperature butter with the sugar, cinnamon, ginger, nutmeg, allspice, and cloves. Once the butter and spices are well blended mix in the currants (or minced raisins) and nuts, if you’re using them.

Stuff each apple with ¼ of the mix.

Top each well of stuffing with another 1 tbsp of butter.

Bake at 375F / 190C for 35-40 minutes, or until the apples are tender but not mushy. Baste the apples twice during baking. As soon as you take them out of the oven, baste them with the baking liquid again.

If you have more leftovers than you can reasonably use in the next day or two, chop up the apples, mix them with the remaining sauce, and freeze individual portions.

Appendix

GLUTEN FREE

Braised Carrots

Country Sausage

Morning Oat Porridge

Mushroom and Bacon Hash