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Betty's Baked Apple



Marja's afternoon with the legendary Betty Fussell continues... Visit them in Part 1 at Apples

Recipe:
Gravensteyn are the heirloom apples Betty likes best to use for baking
but Granny Smith will "do."
Turn oven on to 350 degrees.
With apple corer (or sharp spoon) remove center/core.
Fill the cavity thus created
With chopped pecans, currants (or cranberries),
pour 2 to 3 spoonfulls of dark maple syrup over each apple.
(Secret tip: use a little molasses to darken lighter maple syrup.)
Bake for about 1 hour
When done serve right out of the oven
with sweetened mascarpone,whipped cream or custard.

That baked apple Betty gave me was absolutely devine.
 

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Marja Samsom, the Dumpling Diva, has brought all of her pots and pans into the AIR kitchen, where she will cook all her most alluring, signature dishes and provide you with any help you need to make them yourself. Once a performance artist based out of Amsterdam, Samsom thrives on the act; you could ask for no more informed and inviting a culinary guide than Samsom, whose Euro-Asian fusion creations have made her one of the most respected and exciting chefs in New York. So turn up the volume, turn on the oven and tune in.

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