Baked Apple of American Maple Sugar Guixiang Toffee: North American Warm Dessert in Autumn and Winter, Maple Flavor Waxy Super Cured

I am Chloe Bennett, a North American food blogger who focuses on home-cooked desserts. I have been sharing delicious food for nearly five years. I have a mild and casual temperament. I prefer warm food with low sugar and non-greasy food with regional characteristics. I am especially good at making simple dishes with local original ingredients. my pet phrase is "good desserts need no effort, the right ingredients are fragrant enough". As a native of maple sugar origin, every autumn and winter cooling, I most often do is this maple sugar cinnamon toffee baked apple, North America's iconic pure maple sugar, with elegant osmanthus and mellow toffee flavor, baked apple soft glutinous juice, both the mellow flavor of local ingredients, but also a bit more soft floral flavor, is the family love of autumn and winter limited dessert.

This baked apple is a typical American simple dessert. It does not have the complicated process and sweet taste of western dessert. It focuses on the fusion of natural ingredients. North American maple syrup comes with its own clear and sweet, not as sweet and greasy as ordinary sucrose. It is matched with baked soft and rotten apples to neutralize the fruit acid. In addition, the tightness of the toffee and the light fragrance of sweet osmanthus make the taste level extremely comfortable. When it is hot, the pulp is soft and the soup is warm. One bite will warm the stomach. After cooling, the taste is firmer, like fruity soft pudding. It is suitable for single afternoon tea, after-meal greasy or weekend family snacks. When baking, the room is full of fruity and maple fragrance. The atmosphere is directly full and the kitchen novice can get started with zero failure.

1. ingredients preparation (2 person, low sugar palatable version)

• main ingredients: Red Fuji/North American honey crisp apples 2 (choose the ones with high hardness and sufficient sweetness, which are not easy to fall apart after baking)
• core seasoning: 20ml of North American pure maple syrup (local maple syrup is the best, with corrected flavor), 15g of salt-free butter, 10ml of toffee sauce, and a handful of dried osmanthus (with no flavor)
• accessories (optional): raisins/dried cranberries 5g, a little cinnamon powder (not like cinnamon can be omitted), a small amount of water
• surface decoration: a little maple syrup, dried osmanthus

2. detailed production steps

step 1: Handle the apple, hollowing out the fruit core

apple scrub the skin with salt, rinse clean and dry, cut a thin cover from the top, do not cut too thick; Use a small spoon or corer to gently dig out the middle kernel and seeds, pay attention to the bottom must be left thicker, do not dig through, prevent soup leakage during baking, dig out the inner wall of the apple slightly smooth.

Step 2: modulation inside stuffing, filled with apples

butter heat insulation water melts into liquid state, adds maple syrup, toffee sauce and dried osmanthus, and stirs evenly to form smooth stuffing. If you add dried fruit, cut it up in advance, put it into the stuffing and stir well, then slowly fill the stuffing into the hollowed-out apple, eight points can be filled, do not fill it too full, avoid overflow during baking, and finally cover the apple top cover.

Step 3: oven baked, lock soft waxy taste

preheat the oven to 180 ℃ in advance, put the filled apples into a baking bowl, add 2-3 tablespoons of clear water at the bottom of the bowl to keep the baking environment moist and prevent the apples from drying and hardening. Put it into the middle layer of the oven and bake it at 180 ℃ for 35-40 minutes until the apple skin is slightly wrinkled, and the pulp can be easily poked through with chopsticks, indicating that it is ripe.

Step 4: Ending and embellishing, enjoy while hot

take out the baked apples, uncover the top cover, pour a little maple syrup on the surface, and sprinkle a pinch of dried sweet osmanthus to lift the fragrance. If you like milk flavor, you can match it with a ball of vanilla ice cream. Hot apples are matched with cold ice cream. The taste is more absolute. When you eat it hot, the taste is the best. The soft and glutinous juice is super cured.

Key 3. tips (essential for pit avoidance)

• when choosing apples, one must choose those with high hardness, crispness and sweetness. Too many apples are easy to rot into mud after baking, which will affect the shape and taste;
• maple sugar is recommended to use pure maple syrup of North American origin, instead of synthetic maple syrup, which has a large flavor gap;
• sugar control people can reduce the amount of maple syrup and toffee, and the sweetness of the apple itself is completely sufficient;
• if there is no oven, steam in a steamer for 20 minutes, then fry in a pan with low heat until the surface is slightly burnt, and the taste is the same soft and waxy.
• This baked apple, which combines the local characteristics of North America, has no complicated skills. It depends on the flavor collision of the ingredients themselves. It is warm and not greasy. It is just suitable for the cold and cool of autumn and winter. It is also a snack that can reflect the style of American homely dessert. If you make one at hand, you can have a full sense of autumn and winter ritual.