Baked Apples

Baked apples are very easy to make, but a challenge to photograph. If you try to take a picture while they’re piping hot and beautifully plump, the steam fogs the camera lense.

If you wait until they cool, they look like they were left on the counter for a few months. Without the wonderful aroma that wafts from these wrinkly spheres, I don’t think anyone would dig into a dessert this ugly.

But all the talk of apples and maple syrup got me thinking.

So I carved out the core, leaving a good half-inch at the bottom of the apple, popped in a cinnamon stick (okay, okay, in this case it was a cassia stick) and filled the hollow with maple syrup.

I baked the apples at 350F, until they were soft. Note to self: Next time use only one kind of apple. By the time the Empires were done, the Mac was mush.

Anyway, the baked apples were delicious. Like sweetened apple sauce in its own crinkly little package.

See, maple is an autumn food.