the warmth of
hearth and home
this blessed Christmas season.
Matt and Linda Morehouse
Wood Stove Baked Apple or Poached Pear for Two
You can, of course, cook this on your stove top rather than your wood stove, if you prefer. Adjust proportions if you want to serve more than two diners.
1 large apple, Macintosh, Rome, or similar
2 tablespoons rum
½ teaspoon molasses
2 teaspoons raw sugar
1 tablespoon creamy peanut butter
2–3 cubes candied ginger, minced fine
1 graham cracker, crumbled fine
Cut apple in half horizontally and core. Place in casserole or in cast iron skillet cut side up. Pour rum over apple. Drizzle molasses over apple halves. Sprinkle with sugar. Cover with aluminum foil or the skillet lid and place on moderate-heat wood stove for about an hour.
While apples are cooking on wood stove, blend peanut butter with minced candied ginger and graham cracker crumbs. Reserve for topping.
When ready to serve, spoon apple halves into small bowls and pour reduced rum over. Top each baked apple half with a dollop of peanut butter mixture.
Serve hot. Serves 2.
If desired, top with whipped cream or vanilla-flavored yogurt, but this is almost gilding the lily, for this dessert is perfect as it stands.
Variation: Wood Stove Poached Pear
Use a Bosc pear, split lengthwise and cored. Omit molasses drizzle and sugar sprinkle, but use the same amount of rum.
Cook on stove top same as apple. Serve warm, garnished with 2 tablespoons Neufachtel cheese, creamed with 2–3 minced cubes candied ginger and one tablespoon finely chopped walnuts. Different flavor, same great hot dessert.
From our cookbook, Cast Iron Cuisine from Breakfast to Dessert, published June 2009, now in its second printing.