|Ani Rioh Heigh joins me on the set of Kitchen Wisdom to share her beautiful Lotus Apples.|
Credit for this recipe goes to a new friend of mine, Ani Rioh Heigh, who delighted the entire OSU Jackson County Master Food Preserver Class of 2013 with her 5 Minute Demo on the last day of class. The apples turn out lovely in flavor and appearance; this is comfort food at its best.
cinnamon sticks, 2-3 per apple
jumbo size muffin pan
Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
Wash, dry, and core apples with coring tool.
To make lotus, place the tip of the paring knife on the inside top of core opening at the top of the apple; from the inside of the core opening score a line down the top of the apple towards the bottom of the apple about 3/4 inch long and 1/4 inch deep. Then, staring 1/2 inch away from the scored line on the top of the apple, begin a slice towards the scored line, shallow at beginning and ending at scored line to about 1/4 inch deep. It will be about the size of a nickel; this is the first lotus petal. Repeat around the top of the apple usually 5 times to complete the lotus.
|It may take a few apples, but with just a little practice you can turn out apples like this, it really isn’t hard.|
Insert 2-3 cinnamon sticks into the hollowed core. Place apple in muffin tin. Repeat with remaining apples. Set muffin pan on prepared baking sheet. Bake until you can place a toothpick into flesh inside the cored portion of the apple and it is soft. Baking time will vary from 20 minutes for just one apple to 40 minutes if several are baked at once; check every 5 to 10 minutes. Apples will release their juices when done and the cinnamon flavor will permeate the fruit.
|Use a jumbo-size muffin pan; it catches all the delicious juices. The apples on the left and right are baked. Top apple is cut into a lotus. Apple at lower-middle of photo is simply cored.|
Eat warm with cream or just plain; also good with ice cream or cold.
Ani Rioh Heigh