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Preheat
oven to 375°. Core the apples 1/2-inch from the bottom and peel
the skin leaving 1/2-inch around the top and bottom of the apple.
In a small bowl of an electric mixer, beat together the butter and
light brown sugar until well blended. Evenly divide the mixture
inside the apple cavities, spreading any extra filling over the
top of each apple. Place the apples into a 9x13-inch baking pan
coated with DuPont SilverStone® non-stick. Pour the apple juice
into the bottom of the pan.
Bake
the apples uncovered for 15 minutes, basting with the juices. Bake
another 10 minutes, basting again. Continue baking until the apples
are just barely tender (do not overbake), about 10 minutes more.
While
the apples bake, prepare the glaze. In a small bowl, whisk together
the dark brown sugar, flour, orange juice, cinnamon, and nutmeg.
Remove the apples from the oven and spoon all but 1/4 cup of the
glaze over the top. If you have time, return the apples to the oven
for 10 minutes to let the glaze warm up and set; remove from the
oven. Let cool for a few minutes and add the remaining glaze over
the top. Garnish with a cinnamon stick in the center and mint.
| The
School House Inn, Rocheport, Missouri www.schoolhouseBandB.com |
The
School House Inn was once home to grades one through
twelve. A decade ago, John and Vicki Ott saved the building,
turning classrooms into guestrooms with whirlpool tubs
and luxurious bedding.
Tall,
magnificent schoolhouse windows allow you to view the
inn's beautiful setting. Breakfast is served in a spacious
dining room that was once the assembly room. Pampering
and hospitality are only a few of the many lessons to
be learned at The School House Inn.
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