Baked Apples

October 29, 6:22 PMPortland Food ExaminerMichelle Winner

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Pour a snifter of this sophisticated brandy from Brookings,Oregon and enjoy!
MMWinner

All those apples left over from your Halloween apple bobbing contest? Try a simple baked apple with a twist. In Scotland they  fill the apple with currant  jelly. In France a bit of Calvados apple brandy poured over  a raisin and bread crumb stuffing while baking is  a  dramatic ending to a meal. 

Here in the  Pacific Northwest  we can use fresh apples right from the tree and any of the brandies made by  Clear Creek  Distillery  or the family operation  Brandy Peak distillery in  Brookings, Oregon. Their Marc Brandy Muscat has a  beautiful  bouquet of citrus and cloves and they finish it in French oak barrels.  Better to just offer a wave over  the apple of this special brandy and pour yourself a snifter to enjoy with the baked apple!

Scottish Baked apples

• one apple for each person
• redcurrant jelly

Cut out the core of each apple and place on baking sheet. Fill the center with the jelly and bake at 350 degrees for  30 minutes. Apple is done when it is just soft.