CookEat Recipe
Apple Yanssens
Twelve baked apple halves scented with vanilla and rum, historically flamed at service. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1140. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : The selected modern adaptation omits the historical ignition. Retain and serve the original two-tablespoon rum infusion without adding another dose. Half a tablespoon butter is the total for all twelve halves. Residual alcohol is not certified removed. Limites : Apple cultivar, mass, butter coverage, absorbed/retained infusion, oven temperature, tenderness and final servings remain unknown. No measured alcohol loss is established.
Method
Steps
Step 1
Wipe and wash SIX medium sound apples of similar size, halve into TWELVE halves and remove seeds and stems. Lightly prick exposed flesh with a fork. In a deep dish coat all halves with 57 g fine sugar, ONE teaspoon vanilla essence and TWO tablespoons rum TOTAL. Infuse THIRTY minutes, turning occasionally; SAVE all original infusion.
Step 2
Arrange apple halves CUT SIDE UP on a tin. Spread HALF tablespoon butter TOTAL thinly over all twelve. Bake for the THIRTY-minute guide until the apples are softened and tender.
Step 3
Move to a hot dish and pour the saved ORIGINAL infusion over the apples. Use the selected NO-FLAME adaptation: omit ignition and serve warm. The rum remains alcoholic; add no extra rum.
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