Baked Apples with Ginger
David, 18 Nov

As a well-adjusted adult, nowadays, I like to play around with fruits. I wrote this recipe up well over a decade ago and revisited it while in the U.S. around Thanksgiving, with apples available at local grocery stores and outdoor markets. I tested a few varieties of apples (two with explosive results) to see what kinds would work best. In the U.S., like in France, there are often plenty of good apples to choose fro

One dessert I don’t make often enough are baked apples, known in France as Pommes rôti au four, or Pommes au four – oven-roasted apples. We have great apples in France, which I like to buy from the local grower at my market. But Americans also have a long history with lovely apples and when I was growing up, we lived near a cider mill and bought bags of fresh apples, and fresh cider, from their stand by the side of the road

As kids, it was rumored that if you put the fresh cider on the roof, it would eventually turn into something alcoholic, although we never got around to experimenting with that one. However if I had done that, I would have been somewhat of a trailblazer at twelve year’s old because now home fermenting has become all the rage. (Although drinking at that age might not have been such a great idea in terms of child development.)