Olive oil
Baked Apple with Olive Oil, Cinnamon and Honey
Thin apple slices layered in a baking dish, drizzled with olive oil and honey, dusted with cinnamon and baked until tender and golden at the edges. The olive oil brings out the sweetness of the apple and keeps it moist. Serve warm with vanilla ice cream.
- Serves
- Serves 2
- Time
- About 35 minutes
Ingredients
- Apple (a tart variety such as Jonathan, or Fuji)1
- Extra virgin olive oil (Picolimón)2 tbsp
- Honey2 tbsp
- Ground cinnamon1 tsp
To finish
- Vanilla ice creamas needed
- Extra virgin olive oil (to finish)a little
- Dill (optional)a little
Method
- Preheat the oven to 200°C.
- Cut the apple, skin on, lengthwise into quarters, remove the core and slice about 3 mm thick.
- Arrange the slices in a baking dish, standing them up and overlapping them slightly.
- Drizzle the olive oil evenly over the apple, then the honey, and sprinkle with cinnamon.
- Bake at 200°C for about 25 minutes, until the apple is soft and the edges are nicely browned.
- While still warm, add vanilla ice cream and a little more olive oil. Garnish with dill if you like.
Tips
- A tart apple such as Jonathan (kogyoku in Japan) gives a sweet-sour, fragrant result.
- Baking with olive oil instead of butter keeps it lighter and lets the apple’s sweetness come through clearly.
- If the apple is not browned enough, turn the oven up for just the last 3–5 minutes.
- Do not give honey to babies under 1 year old.
Olive oil and apple are a surprisingly good match. Baked apple glazed with honey and cinnamon, served with cold ice cream, gives a lovely contrast of warm and cold. Chie used Picolimón from El Labrador, mild on the palate with a balanced pepperiness and bitterness.
Chie Ando develops recipes for Medifar, the Japanese importer of El Labrador olive oil. This recipe also appears on Medifar's Instagram.
