Warmth and Softness, Simply Rendered
There is something quietly ancient about baked apples — the way heat coaxes them into tenderness, the way a kitchen fills with cinnamon before the dish even reaches the table. This recipe earns its place in the slower seasons, when dessert doesn't need to dazzle. A touch of white balsamic lifts the sweetness with a gentle acidity, like a breath of something unexpected in a familiar room. It's the kind of thing you make on an unhurried afternoon, and serve without ceremony.
Ingredients
- 6 large Granny Smith apples
- 2 tablespoons Alessi White Balsamic Reduction
- or
- 2 tablespoons Alessi White Balsamic Vinegar
- 1/2 cups light brown sugar
- 2 tablespoons flour
- 1 teaspoon ground cinnamon
- teaspoon 1 stick or 8 tablespoons lightly salted butter, melted
