Baked Heirloom Apples with Fresh Sage

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Gravenstein Apples (The original image is no longer available, please contact KCRW if you need access to the original image.)

This savory take on a sweet/tart fruit is the perfect seasonal accompaniment to roasted pork, pork belly, or a simple roast chicken or duck.  Listen to Robert Wemischner describe how to make Baked Heirloom Apples with Fresh Sage today on Good Food.

Keep reading for the full recipe…

Baked Heirloom Apples with Fresh Sage

Serves 6

6 medium-sized heirloom apples (tart and sweet varieties such as Gravenstein, Pippin, Pink Pearl, among others, are suggested—Check your local farmers market for availability)

12 fresh sage leaves

2 T. Olive oil

2 T. Unsalted Butter

Pinch of coarse salt

Garnish: A sprinkling of Demerara or other raw crunchy sugar

Place the apples on a work surface with the stem side facing up. Remove the peel from the bottom half of each apple.  Set aside a few sage leaves to place in the roasting pan as noted below. Core the apples and divide the remaining sage leaves equally among the apples, placing them into the space where the cores were removed.

In a heavy baking dish, heat the olive oil and butter until the butter is melted. Place a few sage leaves into the pan and the place the apples into the pan. Cover the pan tightly with foil or a lid. Bake in a preheated 375 degree oven until tender but not disintegrating (this usually takes about 30 minutes, but the precise baking time will vary according to the variety of apple that you are using). When tender, remove the apples from the oven. Sprinkle sparingly with coarse salt and then top with Demerara sugar.

These are best served hot or warm shortly after coming out of the oven but may be reheated before serving if you have made them earlier in the day or the day before you wish to serve them.

Recipe courtesy of Robert Wemischner, author of The Dessert Architect