Shrunken apples

Shrunken apples

By
From
Best Kitchen Basics
Serves
4
Photographer
Petrina Tinslay

By any other name this is a baked apple.

I guess the idea of builder’s lime sounds unusual and, perhaps for the more delicate, intimidating. For context, let me assuage your fears and say that the Aztecs and Mayans used this basic method for some millennia and if we want to get technical, it is called nixtamalisation. It is a process used in the preparation of maize or corn, involving naturally occurring lime. This alkaline process allows the grain to be more easily ground and also greatly increases its nutritional value and produces the humble, but important, tortilla. For our purposes, the lime water reacts with the pectin of most fruits and vegetables to produce a fine leathery layer with, in the case of the apple, a concentrated, delicious centre. These are excellent with roast pork.

Ingredients

Quantity Ingredient
110g lime powder, (builder’s hydrated lime)
1.125 litres filtered water
4 golden delicious apples
custard or vanilla ice cream, to serve (optional)

Method

  1. Mix the lime powder with the filtered water, being careful not to inhale the lime, and place in the refrigerator overnight. The lime will sink to the bottom of the container.
  2. The next day, decant the water and discard the lime sludge.
  3. Peel the apples, leaving the stem in place if desired, and put them in the lime water. Leave to soak for 24 hours.
  4. Preheat the oven to 140°C.
  5. Wash the apples thoroughly under cold running water and pat them dry. Place them on a wire rack on a baking tray. Allow enough room between the apples for even drying. Bake for 2 hours, opening the oven every 15 minutes to release any steam build-up and to rotate the tray. Serve the apples with custard or vanilla ice cream if desired.

Note

  • Builder’s lime can be purchased at any hardware store. An incidental point: brickies love tacos.
Tags:
best
kitchen
basics
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