Monday, November 26, 2012

Greek Yogurt with Roasted Apples and Sliced Almonds

greek yogurt with roasted apples and sliced almonds

It almost seemed a shame to bake honey crisp apples, which are such good eating apples. And they fall apart a bit in the oven. But they are really, really delicious baked, the soft flesh separates from the skin and this is what you do about that: scoop the flesh away from the skin and eat that. Then scrape up the slightly caramelized skin and eat that, too.

six Honeycrisp apples
honey
salt
cinnamon
greek yogurt
sliced almonds

Heat oven to 500 degrees.

Halve and core the apples, and arrange the halves cut side up in a 13 x 9 baking pan.

Thin about a tablespoon of honey with about a tablespoon of hot water in a small bowl. The hot water will melt the honey a bit, then whisk them together with a basting brush. Brush the thinned honey over the cut apple sides, using it all up. Sprinkle with a bit of salt and cinnamon.

Roast apples for twenty five minutes, turning the pan around in the oven halfway through if you think of it.

Let cool a bit, then plate two still warm halves right away with some greek yogurt and sliced almonds. The rest you can put away in the fridge to eat cold.

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