CookEat Recipe
Apples au Madère
Six cored apples baked with butter, sugar, vanilla and Madeira or sherry. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2401. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Source parenthesizes Madeira wine (sherry); product choice is documented rather than combining both. Limites : Apple cultivar, mass, trim loss, baking temperature, pan fit, wine reduction, retained alcohol and finished juice quantity remain unspecified. Forty-five minutes is a source guide, not an observed result or alcohol-free claim.
Method
Steps
Step 1
Core and wipe SIX sound good-sized firm baking apples, keeping their skins. Fit in a round baking dish just large enough to hold the full six. Knead 28 g fresh butter,85 g sugar and HALF teaspoon food-grade vanilla essence; divide into the six core cavities.
Step 2
Pour 118 mL MADEIRA wine over the full batch. Bake for the FORTY-FIVE-minute guide, basting frequently until the apples are tender. Place the baking dish inside another serving dish and serve HOT. An individual apple may be transferred for serving without changing the full-batch ingredients.
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