
The drippings from the baked apple at the bottom of the pot taste like a fine sauce.
Ingredients (2 servings)
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1 apple
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(A)
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10 g butter
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1 tablespoon granulated sugar
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10 g raisins
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1/2 stick cinnamon
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1 tablespoon rum
Directions (Steam Cooking)
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Remove the core of the apple from the top without making a hole all the way down to the bottom. Poke holes in the apple with a skewer.
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Mix the ingredients of A in a bowl and stuff in the hole in the apple. Stick the cinnamon stick in the hole as well.
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Put the stuffed apple in number 2 in the COCOTTE RINGO. Pour rum over the apple, put the lid on the pot, and cook on low heat for 15-20 minutes.
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Remove apple from pot and place on dish. Pour the apple drippings on the apple and enjoy.