Baked Russet apples with cinnamon and Port



Do you like baked apples? Of course, you do. My favorite apples to bake are "maçã reinetas" . In the English language, it translates to Russet apples, and they are easy to recognize because they have rough and dull skin. Egremont Russet is a classic English russet apple from the Victorian era. The skin is entirely covered with "russet", which feels like very fine sandpaper. The pulp has a sweet flavor and a tendency to flour and is yellow in color. Not all russet apple varieties are the same in appearance, taste, or texture. Even the term "russet" is not clearly defined.  When peeled you can eat it in salads for example, and they are also a popular partner for cheese. The most common Portuguese Russet are from Alcobaça, a region known for wonderful fruit production, and also the ones from Fontanelas, in Sintra. Portuguese Russets are harvested in the first half of September. You can try this recipe with other kinds of apples. They will behave differently but I guess it all tastes good.

This recipe is simple, requiring just a few ingredients and 1 bowl that you can put in the oven.

Wash the apples first. The apples must be peeled and cored and added right to the baking dish. Then you drop Port Wine, yellow sugar, and cinnamon powder in the holes. When I have lemons I also sprinkle the apples with lemon juice. I had a pinch of marine salt. Some prefer to use cinnamon sticks instead but I prefer the powder.

Bake the apples at 375°F (190°C) for 30 to 45 minutes, until they are cooked through and tender. It may vary from oven to oven. Watch out so you don't get overcooked and mushy apples!

If you want to be extravagant serve the apple still hot with a side of vanilla ice cream. It's delicious!

Let me know if you try this recipe!


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