My mother did apples covered in cloves with brown sugar and cinnamon on top. They were great. I think I have to revive that tradition this weekend.
November 2, 2004 9:53 AM
Powdered cloves or whole ones? I think I could see some powdered cloves in moderation in this recipe. Whole ones can be overwhelming, though.
Makes me think of the hot buttered rums I used to make back in Chicago...basically an alcoholic version of the baked apple (and with cloves, of course!). Once this little nipper is out of my belly...mmm...
Meg in Paris |
November 2, 2004 2:50 PM
Whole cloves. She stuck them in the sides of the apples and the apple absorbed the flavor. It looked like a medeival mace when she was done.
It tasted delicious.
November 2, 2004 3:11 PM
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