A traditional Portuguese dessert is ‘Maçã assada’, roasted apple. It’s not difficult to make yourself! And it can be served cold, but I personally prefer a ‘roasted apple’ when it is still a bit warm.
The basic ingredients are always the same: apples, sugar, cinnamon. My recipe of maçã assada has a personal touch: I add Port – or even better ! – Ginja (a kind of sour cherry liqueur you can buy in the Óbidos-region or at airports). I am sure you will be overloaded with admiration if you serve your tableguests ‘maçã assada’ one of these days!
6 tablespoons honey
6 teaspoons Sugar
6 cinnamon sticks
3 teaspoons cinnamon
Ginja or Port
Extra: cinnamon icecream and whipped cream
And, of course:
Use the apple corer and put the apples without cores in a oven dish
Pass the cinnamon sticks through the honey (put the honey in a small glass to make this easier)
Press the cinnamon sticks in the wholes made by the apple corer. Cover the apples with what is left of the honey.
Mix the cinnamon and sugar and pour it over the apples. Fill the cores with Ginja or Port. Don’t be thrifty: use the bottle and pour enough fine Ginja or Port in the apples and casserole. End with a spoon of water.
Put the oven dish in the oven (200 degrees). As long as the apples are in the oven your kitchen smells deliciously (and attracts everyone in the house!). It takes around 40 to 50 minutes before the apples become puffy and softer.
Serve the apples with (cinnamon) icecream and whipped cream. And don’t burn your mouth by being too greedy…
A special thanks Esther Lankhaar from Esther Lankhaar Art and Illustrations. She made the lovely illustrated card with the recipe you see on top of and below this blog! You can start following her by liking her Facebookpage.