Baking time will depend on the ripeness of your apples. We say 50-60 minutes, but start checking after 30. We used a housemade olive oil and egg custard (mayonnaise) ice cream. It is unbelievably rich and delicious. Vanilla, or caramel would work well too. Pears work great too
4 baking apples cored
4 star anise
4 tablespoons/60ml honey
2 teaspoons/10ml cinnamon
½ teaspoon/2ml nutmeg (fresh works best)
½ teaspoon/2ml ground mace
4 tablespoons/60ml apple juice (unsweetened)
Preheat oven to 350F/176C/Gas 4
Combine honey, cinnamon, nutmeg, mace, and apple juice in a small saucepan. Simmer until honey has melted and everything is combined. Pour liquid into a 9 inch/23cm pie tin or baking pan.
Place the apples in the baking dish. Roll the apples in the liquid to coat. Stud the apples with the star anise points. Cover the baking dish with aluminum foil and place in the oven. Bake until apples are tender (50 – 60 minutes).
Remove from oven and serve on individual plates or a platter. Spoon the remaining juices over the apples. Fill core with ice cream.
*Best for baking: Rome, Jonagold, Granny Smith, Pippin, Gala, Braeburn, Northern Spy, Gravenstein, Rhode Island Greening, York Imperial, Cortland, Winesap
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