i do that as you cant easily get cooking apples that pulp down. there is an awesome cookery book called kitchen of light which has a baked apple recipe with those ingredients sorta but without the lemon. i got the idea from there. i cover mine when it is cooking for a while. it just isnt an exact science. you can also leave out the lemon. add ginger to the apples etc. we eat it as dessert with cultured cream as well as with pork.
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