Baked Apples with Vanilla and Cinnamon
Baked apples filled with butter, Madagascar vanilla and Madagascar cinnamon. 35 minutes in the oven, for 4 people.
- Prep 10 min
- Cooking 35 min
- Total 45 min
- Serves 4 servings
- Difficulty Easy
Baked apples are made whole, with the core hollowed out and filled before slow baking. Vanille Désiré vanilla and cinnamon flavour the butter that melts inside. Our family grows and prepares this vanilla in the SAVA region, in north-eastern Madagascar.
The cinnamon comes from Vangaindrano, in south-eastern Madagascar, where our family grows it too. The two spices meet in the same mixture, before melting with the butter during baking.
Preparation
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Preheat the oven to 180°C (350°F).
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Hollow out the core of each apple three-quarters of the way through, without reaching the bottom, to form a well.
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Split the Vanille Désiré vanilla pod lengthwise and scrape out the seeds with the tip of a knife.
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In a bowl, mix the soft butter, brown sugar, vanilla seeds and cinnamon.
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Fill each apple with this mixture, adding walnuts or raisins if using.
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Place the apples in a dish with a little water in the bottom. Bake for 35 minutes, until tender when pierced with the tip of a knife.
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Serve warm, drizzled with the cooking juices.
The little extra that changes everything
Choose apples that hold up to cooking, such as reinette or boskoop: they stay whole instead of collapsing. A little water in the bottom of the dish stops the juices from burning during cooking. These apples are served warm, on their own or with a spoonful of crème fraîche or a scoop of vanilla ice cream. To go further: apple, vanilla and cinnamon cake and apple compote with vanilla and cinnamon. Our products for this recipe: Madagascar Bourbon vanilla pods · Madagascar cinnamon
