Baked Bramley Apples with Pecans and Golden Syrup

Baked Bramley Apples with Pecans and Golden Syrup Recipe - Traditional UK Dessert

Region / culture: United Kingdom | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Baked Bramley Apples with Pecans and Golden Syrup is a classic dessert that combines the tartness of Bramley apples with the crunch of pecans and the sweet, rich flavor of golden syrup. This dish is perfect for those chilly evenings when you crave something warm, comforting, and slightly indulgent. The recipe is simple, requiring just a few ingredients, but the result is a dessert that's both elegant and satisfying.

History

The tradition of baking apples dates back centuries, with variations found in many cultures. The Bramley apple, a variety particularly prized for its cooking qualities, originates from England in the 19th century. This recipe, with its addition of pecans and golden syrup, is a more modern twist, combining the best of British produce with flavors that have a distinctly American influence. It's a wonderful example of how traditional recipes can evolve and adapt over time, incorporating new ingredients to create something fresh and exciting.

Ingredients

4 medium bramley apples
50 g pecan nuts
40 g unsalted butter, cut into small cubes
4 tbsp golden syrup
50 ml water
600 ml low fat custard

How to prepare

Preheat the oven to 200°C, Gas Mark 6.
Grease an ovenproof dish. Wash the apples thoroughly and remove the cores by using a corer. Insert the corer halfway through one side of each apple, then remove it. Turn the apple over and push the corer through the other side, twist, and take out the core. Use a sharp knife to make a cut all the way around the widest part of the apples, just through the skin.
Place the apples in the dish, ensuring they fit snugly. Fill the hollows of the apples with half of the pecans. Add the cubes of butter to the hollows, then top with the remaining pecans. Drizzle golden syrup over the apples. Pour 50 ml of water around the base of the apples. Bake in the oven for approximately 25 minutes, or until the apples begin to split and slightly puff up. Be careful not to overcook. The apples should look and smell delicious.
Remove from the oven and allow to cool for about 15-20 minutes to avoid burning your mouth. I promise the wait will be worth it!
Meanwhile, heat up the custard in a pan. Serve the apples in deep bowls, accompanied by generous amounts of custard. Spoon over the buttery juices from the baking dish.

Variations

For a less sweet version, substitute the golden syrup with honey or maple syrup.
Add a sprinkle of cinnamon or nutmeg to the pecan filling for an extra layer of flavor.
Swap pecans for walnuts or almonds, depending on your preference or what's available.

Cooking Tips & Tricks

To ensure your Baked Bramley Apples come out perfectly, consider the following tips:

- Choose apples of similar size to ensure even cooking.

- When coring the apples, be careful not to cut through the bottom, to prevent the filling from leaking out.

- A small slice off the bottom of each apple can help them sit flat in the dish and cook evenly.

- If you find golden syrup too sweet, you can reduce the amount slightly without compromising the dish's flavor.

- Covering the dish with foil for the first 15 minutes of baking can help prevent the nuts from burning.

Serving Suggestions

This dessert is best served warm, with a generous pour of hot custard. For an extra indulgent touch, a scoop of vanilla ice cream or a dollop of whipped cream can also complement the warm, spiced flavors of the apples and pecans beautifully.

Cooking Techniques

Baking is the key technique used in this recipe, allowing the flavors to meld together while the apples become tender. The gentle heat of the oven caramelizes the natural sugars in the apples and syrup, creating a depth of flavor that's hard to achieve through other cooking methods.

Ingredient Substitutions

If Bramley apples are not available, any good cooking apple, such as Granny Smith, can be used.

- Golden syrup can be replaced with an equal amount of honey or maple syrup for a different but equally delicious result.

- For a dairy-free version, use a plant-based butter alternative and serve with a vegan custard.

Make Ahead Tips

While best served fresh, you can prepare the apples up to the point of baking and store them covered in the refrigerator for a few hours. When ready to serve, simply bake as directed, adding a few extra minutes to the cooking time if necessary.

Presentation Ideas

Serve the baked apples in individual bowls or plates, drizzled with the syrupy juices from the baking dish. A sprig of mint or a dusting of powdered sugar can add a touch of elegance to this rustic dessert.

Pairing Recommendations

A sweet dessert wine, such as a Sauternes or Moscato, can complement the flavors of the apples and syrup beautifully. For a non-alcoholic option, a spiced apple cider or a robust black tea would also pair well.

Storage and Reheating Instructions

Leftover baked apples can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or in a covered dish in the oven until warmed through.

Nutrition Information

Calories per serving

A single serving of Baked Bramley Apples with Pecans and Golden Syrup contains approximately 300 calories. This makes it a relatively indulgent choice, perfect for a special treat rather than an everyday dessert.

Carbohydrates

Each serving of Baked Bramley Apples with Pecans and Golden Syrup contains approximately 45g of carbohydrates. The majority of these carbs come from the natural sugars in the apples and the added golden syrup, making this dish a source of quick energy.

Fats

This dessert contains around 10g of fat per serving, primarily from the unsalted butter and pecans. These fats contribute to the dish's rich flavor and satisfying texture, while also providing a small amount of essential fatty acids.

Proteins

Each serving of this dessert provides about 2g of protein, coming mainly from the nuts. While not a significant source of protein, it does contribute to the overall nutritional balance of the dish.

Vitamins and minerals

Bramley apples are a good source of vitamin C and dietary fiber. Pecans add a boost of minerals such as manganese and copper. Together, these ingredients make the dessert not just delicious but also nutritionally beneficial.

Alergens

This recipe contains nuts (pecans) and dairy (butter, custard), which are common allergens. Those with allergies to these ingredients should avoid this dish or find suitable substitutions.

Summary

Overall, Baked Bramley Apples with Pecans and Golden Syrup is a dessert that offers a good balance of flavors and textures. While it's relatively high in sugars and calories, it also provides some nutritional benefits, making it a worthwhile treat for special occasions.

Summary

Baked Bramley Apples with Pecans and Golden Syrup is a delightful dessert that combines the best of seasonal produce with rich, comforting flavors. Whether you're looking for a special treat to end a meal or a cozy dessert to enjoy on a cold evening, this recipe is sure to satisfy. With its simple ingredients and straightforward preparation, it's a wonderful way to celebrate the humble apple in all its glory.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was a beautiful autumn day, the leaves were turning vibrant shades of red and orange, and the air was filled with the crisp scent of apples. I had decided to take a leisurely stroll through the orchard near my home, and as I wandered among the rows of apple trees, I came across a gnarled old Bramley tree, heavy with ripe fruit.

As I reached up to pluck a plump apple from the tree, I noticed a tattered piece of paper caught in the branches. Curious, I carefully untangled it and unfolded it to reveal a handwritten recipe for Baked Bramley Apples with Pecans and Golden Syrup. The delicate script was faded with age, and the paper was yellowed and fragile, but the words leapt off the page and sparked my imagination.

I had always loved to cook, and I had a passion for collecting recipes from all over the world. From my travels to exotic lands to my visits to bustling farmer's markets, I had amassed a treasure trove of culinary secrets. But there was something special about this recipe, something that spoke to me on a deeper level.

I could almost picture the person who had written it, a kindred spirit who shared my love of good food and the joy of creating something delicious from simple ingredients. I could imagine them standing in their kitchen, surrounded by the warm glow of a crackling fire, as they lovingly prepared this sweet and comforting dish.

I knew that I had to try it for myself, to honor the memory of the unknown cook who had passed this recipe down through the generations. And so, with a sense of anticipation, I gathered the ingredients and set to work.

The first step was to carefully core the Bramley apples, removing the seeds and creating a hollow cavity in the center. I could feel the rough skin of the apple yielding under the blade of my knife, releasing a burst of tart fragrance that made my mouth water.

Next, I mixed together a decadent filling of chopped pecans, brown sugar, and fragrant cinnamon. The sweet, nutty aroma that wafted up from the bowl was intoxicating, and I couldn't resist sneaking a taste of the mixture before spooning it into the waiting apples.

Finally, I drizzled a generous amount of golden syrup over the top of each apple, letting it pool in the hollowed-out center and seep into the cracks between the pecans. The rich, amber liquid glistened in the sunlight, casting a warm glow over the dish that made my heart swell with pride.

As I placed the apples in the oven to bake, I felt a sense of contentment wash over me. The scent of cinnamon and apples filled my kitchen, mingling with the savory aroma of roasting pecans and the sweet notes of golden syrup. I watched through the oven door as the apples softened and caramelized, the flesh turning tender and the syrup bubbling and darkening to a rich, sticky glaze.

When the timer finally chimed, I carefully removed the apples from the oven, their skins golden and shiny, their insides soft and gooey. I couldn't wait to dig in, to taste the fruits of my labor and savor the flavors of a recipe that had captured my heart.

I took a bite of the warm, fragrant apple, the tender flesh yielding under my fork and releasing a burst of sweet, tangy flavor. The crunch of the pecans added a satisfying texture, while the golden syrup imbued every mouthful with a rich, caramel sweetness that lingered on my tongue.

As I savored each bite, I felt a sense of connection to the past, to the unknown cook who had penned this recipe and to the generations of culinary enthusiasts who had passed it down through the years. I knew that I would treasure this recipe, that it would become a staple in my repertoire, a beloved dish that I would share with friends and family for years to come.

And so, as I sat at my kitchen table, surrounded by the warm glow of candlelight and the comforting scent of baked apples, I raised my fork in a silent toast to the memory of the cook who had inspired me. And with a grateful heart, I vowed to honor their legacy by continuing to create delicious dishes that would bring joy and nourishment to all who shared in them.