I used to love watching Julia Child on The French Chef when it was on Saturday afternoons on my local PBS station. I think Julia Child kind of reminded me of my mother, they were both tall, loved to talk, and were never afraid to take anything head on. My mother was a good cook, taught me the basics, and let me prepare meals when I was 10. Sadly, my mother died when I was 15, but left me in the capable hands of my Aunt Georgia, Grandmother, and Julia Child.
Today would have been Julia Child’s 100th birthday, and I thought I should share a recipe which is inspired by Baked Alaska Apples that I watched Julia make on the show.
It’s been really, really hot this summer, so if you don’t want to get your house hotter turning on the oven, and you have a Nesco, by all means, make these in there. If you don’t have watermelon rind pickles on hand, you can purchase them in the condiment section of your supermarket, although they won’t be as good as those you put up yourself.
Recipe: Baked Julia Apples
Summary: Recipe adapted from Julia Child’s Baked Alaska Apples on the French Chef
- 4 Apples
- 4 tablespoons Watermelon Rind Pickle
- 4 tablespoons Butter
- 1/2 Lemon
- 1/2 cup White Wine
- 4 slices Pound Cake
- Core and peel apples.
- Cut off the bottom to make the apple sit flat.
- Rub the apples with the lemon and cut off a little of the peel.
- Put into a baking dish.
- Chop the watermelon rind and stuff the centers of the apples.
- Put the lemon rind into the baking dish. Melt the butter and pour half of it and the wine into the baking dish.
- Bake the apples at 350 until they can be pierced by a knife without resistance, basting every fifteen minutes.
- Toast the pound cake slices and drizzle with the remaining butter.
- Top each slice with an apple and pour the juices in the baking dish over.
This recipe works very, very well in the Nesco. Just pour the liquids in the bottom of the cook-well, and place the apples on the rack.
Preparation time: 10 minute(s)
Cooking time: 45 minute(s)
Diet type: Vegetarian
Number of servings (yield): 4
Culinary tradition: French
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
Happy birthday, Julia, we miss you!