Just adding my two cents into the general madness of seasonal recipes… Quite simple, yet delicious (and, oh, so pretty!) way to bake the apples. And it will leave the air in your home smelling so nice too.
If you ask me ‘why mango-lime curd’, I’ll tell you a story about how I have all these leftover egg yolks from multiple attempts at achieving, but still failing, to make a perfect Pavlova… But I’ll save that dramatic story for whenever I finally DO make that damn dessert work. It’s a matter of principle now! Bring it on, Pavlova!
In a meantime… I’ll help myself to another baked apple, if you don’t mind…
- 1½ cup diced mango
- ½ cup light brown sugar
- 3 tablespoons fresh lime juice
- Pinch of salt
- 4 large egg yolks
- ¼ cup (1/2 stick) unsalted butter, diced
- 6 firm dessert apples
- 6 cinnamon sticks
- Puree first 4 ingredients in food processor or blender, scraping down sides of the bowl occasionally.
- Add egg yolks and puree for another 15 seconds or so.
- Strain the mango mixture through sieve that is set over large metal bowl or sauce pan, pressing the solids with back of spatula to release as much puree as possible. Discard the pulp.
- Set the bowl with mango puree over saucepan of simmering water, without letting the bottom of bowl touch water.
- Whisk puree until thickened, about 10 minutes.
- Remove the bowl from over water and whisk in butter, one piece at a time.
- Cover and let cool completely.
- Preheat the oven to 300°F.
- Core apples, insert a cinnamon stick into each core, and wrap each apple in parchment paper and tie with a string or twine.
- Place wrapped apples on a baking sheet and bake for 20-25 min, or until the apples are slightly soft, but still spring back when you squeeze them with two fingers.
- Take out of the oven and let cool a bit without unwrapping.
- When ready to serve, unwrap apples, cut into eight pieces and spoon some curd on top.