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If you want your house to smell like Grandma's kitchen, pop some baked apples in the oven. They make a great dessert for our Pork Roast Dinner.

  • 6 Granny Smith apples
  • 1/2 lemon
  • 1/4 Cup brown sugar, firmly packed
  • 1/2 tsp. CINNAMON (we used CHINA CASSIA)
  • 1/2 tsp. CRYSTALLIZED GINGER, chopped fine
  • 11/2 Cups apple juice
  • 2 TB. butter, divided

Preheat oven to 350°. Using a paring knife, core the apples, leaving about 1/2 inch intact on the bottom. The opening should be about 1 inch across. A melon baller is helpful for scooping out the core and some of the flesh. Peel off a 1/2 inch strip of skin around the center of the apples. Place the apples in a baking dish; a 9x13 glass pan works well. Give each apple a squeeze of lemon juice in the cavity. In a roomy bowl, mix together the brown sugar, CINNAMON, and chopped CRYSTALLIZED GINGER. Blend well. Spoon the sugar mixture into the apples. Pour the apple juice into the pan to cover the bottom. Insert a CINNAMON STICK into each apple cavity and top with 1 tsp. of butter per apple. Bake at 350° for 1 hour and 15 minutes, or until the apples are to the desired tenderness, basting occasionally with the pan juices.

Prep. time: 15 minutes.
Baking time: 1 hour 15 minutes.
Serves: 6

China Tung Hing Cinnamon Ground 1.7 oz. 1/2 cup jar
Powdered China #1 Ginger 1.9 oz. 1/2 cup jar
Crystallized Ginger 3.1 oz. 1/2 cup jar

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