 |
 |
 |
 |
|
 |
|
 |
|
 |
 |
From time to time, we will be featuring a chef – professional and recreational. This person will share a recipe that they’ve created with us, using one of the many choices of Blossom Vinegars!
If you are interested in participating, please use the Blossom Vinegars Contact Form
Honey Baked Apple
1 Teaspoon Brown Sugar for Each Apple
6 Jumbo Raisins for each Apple
1/2 Teaspoon Real Maple Syrup for Each Apple
1/2 Teaspoon Blossom Vinegars Wildflower Honey Vinegar for Each Apple
Cut the top off each baking apple and core it but leave about 1/2 inch of fruit on the bottom. Fill each apple with the above mixture.
Bake uncovered for about an hour or until the apples are soft but not mushy. DO NOT open the oven while the apples are cooking.
Let them cool in the baking dish. Excellent served with vanilla yogurt.
Recipe Courtesy of: Judith Krain
Originally from New York, I moved to Los Angeles in 1970. When Mastering the Art of French Cooking came out, I read it cover to cover and I was hooked. I've got some basic techniques down pat and I am happiest when I'm creating my own recipes.
I'm a bookkeeper, a writer and a designer but my heart is in the kitchen.
I'm a bookkeeper, a writer and a designer but my heart is in the kitchen.
ABOUT THE CHEF
Judith Krain
Judith Krain