Pasto

Cooking from a Portuguese perspective

Baked Apple/Maça Assada

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Apples play a big role in Portuguese cuisine and a discussion on our remarkable varieties like Bravo de Esmolfe or Reineta is for another post… This dessert is seen in restaurant menus across the country all over the colder autumn and winter months. It features the quintessential Portuguese mix of sugar and cinnamon and a dash of Port wine to turn apples into an exquisite (and healthy!) dessert. Please do not feel tempted to serve this with cream or ice-cream. The sweetness of the apple with the syrupy juices formed in the tray are just right…

Maça Assada, Baked Apple

Maça Assada

Serves 4

4 apples (traditionally reineta, Cox works very well)

2 tbsp brown sugar

2 tpsp Port wine (optional)

1 cup of water

Powdered cinnamon

  

1. Warm up the over to 180 C. Wash, dry and core the apples, place on a baking tray.

2. Add the water to a baking tray, sprinkle the apples with the sugar and cinnamon.

3. Fill each “apple hole” with port wine.

4. Bake in the oven for 30-40 minutes and serve immediately with the syrupy sauce on the tray.

Written by Pedro Rebelo

January 16, 2016 at 11:00 am

Posted in Desserts, Recipes/Receitas

Tagged with , , ,

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