Baked apples with cinnamon, quince, and orange

Name: Baked apples with cinnamon, quince, and orange - Carla E.
Ingredients: 6 apples; 1 quince; half an orange; sugar; cinnamon

Dessert - Baked apples with cinnamon, quince, and orange by Carla E. - Recipia

I've come to make baked apples in all sorts of combinations, but this version with quince and orange is among the simplest and most convenient. I used golden apples because they seem perfect for the final texture and taste. They cook quickly, with just a few ingredients, and come out just the right amount of aromatic. There's nothing complicated about it, just a few steps you can take whenever you feel like something sweet without too much hassle. Quick Info Total time: 30-40 minutes Preparation time: 10 minutes Baking time: 20-30 minutes (depending on the size of the apples) Servings: 6 Difficulty: easy Recipe type: everyday dessert Ingredients 6 apples (ideally golden, but others can be used) 1 quince 1/2 orange (just the juice) sugar (to taste, but at least a teaspoon for each apple plus for the quince) cinnamon Instructions 1. Wash the apples and dry them well with a clean towel. Remove the core with a special tool or the tip of a knife, being careful not to puncture the bottom of each apple completely. 2. Place the apples on a plate or directly on aluminum foil, ready for filling. 3. Fill each apple in the space left by the core with sugar, about a teaspoon for each. If you prefer it sweeter, add a little more. 4. Squeeze the orange and put a few drops of juice in each apple, directly over the sugar. 5. Sprinkle cinnamon in each apple, to taste. 6. Cut the quince into small pieces or thin slices. Arrange them among the prepared apples. 7. Sprinkle a little more sugar over the quince pieces to soften them while baking. 8. Wrap each apple (or everything together, if you prefer) in aluminum foil, enough to keep them well covered. 9. Place everything in a baking tray. 10. Bake in a preheated oven at 200°C for 20-30 minutes. Check at 20 minutes – the flesh of the apples should be soft but not mushy. The quince will also soften but will remain a bit firmer. 11. Remove the tray and let the apples cool for a few minutes, then carefully unwrap the foil. Why I Make This Recipe Often I choose this recipe when I want something sweet but quick, without filling the kitchen with dishes. I like that it can be made with basic ingredients and doesn’t require anything special. It’s also great for when I have quince and don’t know what to do with it. Everything is ready in no more than three-quarters of an hour, with minimal effort. Tips and Variations Tips Don’t remove the entire base of the apple when coring it, so the juice doesn’t leak out. The quince will always remain firmer than the apple after baking, so don’t expect it to be as soft. If the apples are very small or very large, adjust the baking time by 5-10 minutes more or less. It’s best to use apples that aren’t too sour, as the sugar won’t fully compensate if the fruit is too under ripe. If you have juicy oranges, squeeze the juice directly over the apples to avoid losing any. Substitutions Golden apples are ideal, but any baking apple works. Avoid very juicy apples, as they may release too much liquid. Instead of orange, you can use tangerine juice or a bit of lemon juice if you want a more tart flavor, but it’s not the same. The quince can be omitted if you don’t have any or replaced with pears, but the texture will be different. Variations You can add chopped nuts, raisins, or a few drops of vanilla extract inside the apples for variety, but I prefer the basic recipe. If you want something more festive, add a bit of grated orange zest before baking. Serving Ideas They can be enjoyed warm or at room temperature. You can serve them with plain yogurt or a spoonful of richer sour cream. If you feel like it, a drizzle of honey on top after they’ve cooled works well, but it’s not mandatory. Frequently Asked Questions 1. Can I use other apple varieties besides golden? Yes, any apple suitable for baking works, just make sure it’s not too soft or too sour. 2. Does the quince need to be peeled before baking? It’s not mandatory, but if the skin is very tough or thick, you can partially peel it. 3. Can I prepare everything in advance and bake later? I don’t recommend letting them sit too long before baking, as the apples oxidize quickly and turn brown. 4. If I don’t have aluminum foil, how can I bake the apples? You can use a covered baking dish or parchment paper, but the foil helps retain the juices and flavors inside. 5. How long should they stay in the oven if the apples are very large? For large apples, leave them for 30-35 minutes and check for softness with the tip of a thin knife. Nutritional Values The values are approximate, per serving (one stuffed apple, with a bit of quince and sugar): Calories: 120-150 kcal Carbohydrates: 30-35 g Protein: under 1 g Fat: under 1 g The content varies depending on how much sugar you add and how large the apples are. It’s a pretty light dessert, without significant added fats. Storage and Reheating They can be stored in the refrigerator for up to 2 days, in a covered container. When reheating, place them in the oven or microwave for a few minutes, but the texture won’t be exactly the same as at first – they become softer. I don’t recommend long-term storage, as baked apples change flavor and appearance quite quickly. It’s better to consume them fresh, immediately or on the same day.

Preparation

Wash the apples, dry them, and remove the core. Place them on a plate and fill the hole left by the core with sugar, add a few drops of orange juice, then sprinkle with cinnamon and place them in a tray wrapped in foil as in the picture. After placing them, add chopped quince and sugar on top. Bake in the oven at 200 degrees for about 20-30 minutes, depending on their size (leave until the flesh softens). I used golden apples; they are better :)

Baked apples with cinnamon, quince, and orange

Preparation

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