Medieval Europe loved a sweet, baked apple. There are various recipes that have survived, from the 1400s Germany through 1500s England and the Georgian era, as well as more recent decades, all variations on a theme. I first came across them at an SCA feast I attended, and was able to get a list of ingredients, though the instructions and history were vague, and in retrospect I probably should have done some more research, because there is a lot more out there to take inspiration from.
The premise is simple: core some apples and stuff them with fruit, sugar, spices, and maybe some nuts and/or booze, and bake until soft. The stuffing bakes to a soft, sweet consistency, and everything is just wonderfully delicious.
The version below isn’t authentically medieval due to the orange liqueur, which would tie it closer to the 1800s at the earliest. You can swap in some wine for a more medieval flavor, or brandy / aqua vitae for a Renaissance vibe. Use smaller, crisp apples for an older recipe, or go with larger, sweeter apples like honeycrisp if you’d rather cater to modern sweet tooths.
What I learned: although most recipes that bake apples will ask you to peel them first, these are apparently better served by keeping the skin on. As you might tell from my photo above, they got a little dried out on the outside, and the skin will protect the moisture level. Instead, score a horizontal line around the thickest part of the apple to give it room to expand in the oven. Also, I defaulted to using one tablespoon of butter per apple, but I think I could have gone with much more.
The original recipe I worked with makes 12 apples. I’ve scaled it down to two, which makes a better dessert for two rather than a large party. If you want to try multiple variations with different combinations of ingredients, it’s easier to do that with just two as well. Make them on every night of the week, each night a different style! Or not. I don’t know you.
For 12 apples:
1/4 c. Candied orange peel or candied ginger
2 tbsp orange liqueur or wine
1 c. brown sugar plus extra for topping
1/2 cup chopped dates
Pinch of ground cloves
1 tsp. cinnamon
12 generous pats of butter (try 2 tbsp. per apple)
12 medium-to-large-sized apples
12 Cinnamon sticks
To scale it down to 2 apples:
2 tsp. Candied orange peel or candied ginger
1 tsp. orange liqueur or wine
2 2/3 tbsp. brown sugar plus extra for topping
1 tbsp. chopped dates or figs
Pinch of ground cloves
Pinch of cinnamon
2 generous pats of butter (try 2 tbsp. per apple)
2 medium-to-large-sized apples
2 Cinnamon sticks
Preheat the oven to 350F. Grease a pan or baking sheet large enough for the number of apples you have, with at least an inch between each one.
Core the apples most of the way through, but leave the bottoms intact so they will hold ingredients inside. (This was impossible for me, though there may be a way to do it. If not, plug the bottom with a fig or date to keep all the filling from leaking out.)
Don’t peel the apples, but score a horizonal line around the thickest part with the tip of a knife.
Mix together everything else EXCEPT the cinnamon sticks and butter pats in a large bowl.
Fill each apple with the mixture. Place the butter pats on top of the hole and bake for an hour or until soft all the way through.
Remove the apples from the oven and insert a cinnamon stick inside each one. Top with a pinch of brown sugar. It will half melt and drip down the side, but just enough will stay solid on top, too. Allow to cool one or two minutes before serving.
