October 27, 2011 § 13 Comments
It seems to me that we have a failure of imagination when it comes to oven temperatures and apples. We always bake them. It’s like our temperature dial is locked between 350-375F. What’s up with that?
I know what’s up with that. It’s mostly dough or crumble topping. We put our apples in pies, and crisps, and dumplings, and strudels, and turnovers, and unless we want black and incinerated edges, we had best bow to the characteristics of dough and stick with those mildly hot baking temperatures.
Now, I like dough as much as the next person (maybe more than the next person), but today I’m going to say, “break out! Take your apples out of their floury, buttery, oaty sheaths!” Because if you do, then you can roast them! Crank up the knob on the oven and lash that fruit with intense heat.
You’ll find that this fast (faster, at any rate) and furious, let ‘er rip, method of cooking still gives you apples that have the sweet, tender innards of baked apples. But the outside, well the outside is where the magic happens. They become mahogany, all glistening and browned with a pleasant hint of burnt caramel to edge the rich sweetness with a thin rim of sophistication. « Read the rest of this entry »