• Facebook
• Pinterest
• Reddit
• Tumblr
• X

            Apples have been associated with fall and the harvest for thousands of years. Many varieties can be kept in a cool cellar over the winter, but they are at their best when fresh and crisp. In a historical fiction book I’m in the process of writing, Marguerite of France enjoys a variety of apple dishes when she arrives at the English court to marry King Edward I in September 1299. Apple pies already existed, but the pastry crust was not meant to be eaten. It was used as a vessel to cook and store the filling.

            With that in mind, I opted to recreate the recipe in a covered ceramic dish. The apples steam just like they would in a pastry crust, with a lot less effort. Medieval cooks baked apples with cinnamon just like cooks do today, but it wasn’t the only spice. The 14^th Century cookbook The Forme of Cury features a recipe seasoned with cinnamon, sugar, ginger, and dates. Presumably the dates balanced the flavor at a time when apples were not as sweet and less sugar was used.

            As strange as ginger and dates sound with baked apples, they’re actually delicious. Minced candied ginger is especially good, creating little bits of aromatic heat. It can be found in many grocery stores with the little bags of bulk spices.

            Like with a pie, the apples take a while to bake, at least 45 minutes, but are worth the wait. They taste a lot like apple pie without the crust. And with only 1.5 teaspoons of sugar per apple, plus a little bit in the ginger, they are pretty healthy too. As far as peeling the apples, I prefer not to. The pectin in the peel helps thicken the syrup as the compote stands.

Ingredients:

• 4 large apples (I like Cortlands, but any relatively firm, not-too-sweet apple will do)
• 6 pitted dates, halved and chopped
• 2 tablespoons cinnamon sugar
• 4 pieces candied ginger, minced

Directions:

1. Preheat the oven to 350 degrees.
2. Peel the apples if desired, and cut into large cubes, about ¾ inch to 1 inch. If you have one of the tools that cores an apple and cuts it into wedges, that’s perfect. Cut each wedge into 3 or 4 pieces.
3. Place the chopped apples into an oven-proof ceramic dish. Sprinkle with the cinnamon sugar, dates, and ginger, and stir to combine.
4. Cover the dish with a glass cover or aluminum foil and bake for 45 minutes to an hour. For semi-authenticity, do not stir while baking.
5. When the apple mixture is soft and aromatic, remove from the oven. Carefully remove the lid. Stir to distribute the liquid collected at the bottom of the dish.

            For more recipes, stories, fun facts, and maybe some historical fiction excerpts, make sure to subscribe for free.