The hills around Ithaca are dotted with apple orchards, providing us with bushels of crisp, carefully cultivated apples. Every week of autumn brings a beautiful, newly ripe variety to enjoy. We celebrate the bounty with this simple, old time recipe, an enduring favorite.
4 large cooking apples, such as Mutsu, Greening, or Rome Beauty
½ cup chopped toasted walnuts
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup pure maple syrup
½ cup unsweetened apple juice
Preheat the oven to 375°
Wash and core the apples, leaving the bottoms intact.
Partially peel each apple in horizontal rings or vertical stripes.
In a bowl, combine the walnuts, brown sugar, cinnamon, nutmeg, and 2 tablespoons of the maple syrup.
Stuff the hollowed-out center of each apple with the nut mixture.
Place the apples upright and close together in the pan.
Combine the apple juice with the remaining 2 tablespoons of maple syrup and pour around the apples.
Cover the baking pan with aluminum foil and bake for about 4 5 minutes, until the apples are tender.
Serve hot or cold with vanilla frozen yogurt, whipped cream,
EQUIPMENT: nonreactive 9-inch baking pan or pie pan