A classic recipe from the archives today, for apples baked in wine and sugar, cooked in the oven until the tops are scorched.
Here’s another sweet-sounding baked apple dessert, this time from the early 19th century.
Baked pum(p)kin and spiced apple deliciousness? What’s not to like?
In which I try to work out whether I can justify the energy consumption needed to cook up a classic apple dessert…