Britain—Baked Apples with Honey

British Dessert

Baked Apples with Honey
(Serves 8)

Dress up humble apple with this delicious recipe. Add a topping of clotted cream, whip cream or ice cream.

8 large cooking apples
½ stick butter (divided into 8 T’s)
8 T honey

Prepare: Preheat oven to 350. Leaving their skins on, core apples using an apple corer. Put apples in a baking dish along with ¼ C water. Using your fingers, or a narrow spatula, shove 1 T of butter into each apple’s center.

Bake for 50 minutes, basting occasionally with juices. Add more water to pan if necessary. Remove from the oven and spoon 1T of honey on top of each apple. Cook 10 more minutes.

Serve with heavy cream or... if you have it, clotted cream (see Devonshire Scones for a clotted cream recipe).

| See more British recipes |

Tips & Glossary

Clotted Cream:
a thick yellowish cream made from unpasturized cow's milk. You can make your own, although it's hard to find unpasturized cream in the U.S. Still, you'll find 3 recipes under Scones. All use pasturized cream; try to avoid "ultra" pasturized.

Ploughman's Lunch: sounds romantic, like a peasant dish from medieval times, but it's a marketing gimmick from the 1970's! It's become a popular lunch in Britain now: a piece of bread, hunk of cheese, with onion, gherkin, and an apple. Our Ploughman's Soup is a take-off on that name.

Roux: (“roo”), paste-like mixture of melted butter and flour, into which liquid is gradually added. Used as a thickening agent for soups and all classic French sauces. Basic Roux: melt 1 part butter and add 1 part flour. Stir continuously till it becomes paste-like. Slowly add whatever liquid your recipe calls for.

Tea Time: Afternoon tea became fashionable in the mid-1600's. A light snack with sandwiches and sweets, it's served from 3-5 in a sitting room. High tea, is a light meal served from 5-6 in a dining room. ("High" because the dining table is higher than the low ones in a sitting room.)

Yorkshire Pudding: from the northern county of Yorkshire, originating in the early 1700s when flour was more readily available. A pancake like batter is spooned into the drippings of a roast as it cooks. Eaten alongside the roast or as a separate course.