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Manzanas asadas/ baked apples

 
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Terechu
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Joined: 24 Jun 2003
Posts: 1557
Location: GIJON - ASTURIAS

PostPosted: Thu May 13, 2004 6:53 am    Post subject: Manzanas asadas/ baked apples Reply with quote

MANZANAS ASADAS
(Duplicar cantidades para 8 manzanas)

Calentar horno a 200-225º (Gas 4-5)

Lavar y secar 4 manzanas y quitar el corazón (moxicu en asturiano)
Colocarlas en una bandeja de horno untada con margarina o aceite

Relleno:
Mezclar 3 cucharadas de mantequilla derretida,
2 cucharadas de azúcar,
½ cucharilla de canela en polvo
2 cucharadas de almendra molida
2 cucharadas de pasas sultana
2 cucharadas de ron

rellenar manzanas , untar con mantequilla con un pincel o brocha pequeña, espolvorear con azúcar y canela y meter al horno unos 25 – 30 minutos.

Servir con nata montada o helado.

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BAKED APPLES (double the quantities for 8 apples)

Heat oven to 400ºF (Gas dial 4-5)

Wash, dry and core 4 ripe apples
Place them on greased baking dish

For the filling, mix :
3 tbsp of melted butter
2 tbsp sugar
½ tsp cinnamon
2 tbsp ground almonds
2 tbsp sultana raisins
2 tbsp rum

Fill the apples, brush with melted butter, dust with sugar and cinnamon and place in the oven at 400 ºF for 25-30 minutes.

Serve with whipped cream or ice cream.

Terechu
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jomaguca



Joined: 18 Nov 2003
Posts: 230

PostPosted: Thu May 13, 2004 11:37 am    Post subject: Re: Manzanas asadas/ baked apples Reply with quote

Terechu, vaya receta más rica,voy a decir a mi madre qué la haga ,se necesita alguna manzana en especial es decir vale cualquier variedad de manzana por ejemplo reineta ,de chapa asturiana, goldén tú dirás cuál es la mejor.
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Terechu
Moderator


Joined: 24 Jun 2003
Posts: 1557
Location: GIJON - ASTURIAS

PostPosted: Thu May 13, 2004 2:44 pm    Post subject: Reply with quote

Jose y todos los demás, lo ideal serían manzanas "de casa", maduras y un poco arrugadas, que son las más sabrosas. Ahora, como todavía no es época de manzana, uso lo que haya en la frutería, reineta, golden, etc. No recomendaría la Granny Smith que es muy verde y quema por fuera antes de cocer por dentro.

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Jose and all, the ideal apples would be homegrown, ripe and slightly wrinkled apples, which are the tastiest. However, since it's not apple season yet, I'm using what I can get at the green grocer's, "reineta" (brown-skin sour apple), "golden", etc. I would not recommend Granny Smith, as they are too green and the skin gets burned before they are done inside.

Saludos
Terechu
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