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The New Spark of an Old Recipe
My identity in the kitchen is that of an experimenter. I feel that something new can be created in every meal, all it takes is a change of perspective. Because of this, I used to be called the “Experiment Cook Book.” My kitchen was a laboratory where new research was constantly being conducted on fruit chaat and other sweets.
Sometimes I would cut fruits in an artistic way, and sometimes I would mix them with each other to create a new flavor. When it came to common fruits, I always had a question in my mind: “How do I give this common fruit a ‘wow’ factor?”
This time, my target was a simple apple. I wanted to do something different with it. After hours of brainstorming, I got an idea. I cut off the top part of the apple, like a lid, and then with the help of a knife, I scooped out the core and seeds from inside the apple so that the apple became a small bowl—a “thali” in which I could fill something else.
Now it was time for the filling. I wanted crunch along with sweetness. I took chopped walnuts, cashews, almonds, and some dried cranberries and raisins. I chopped them lightly, mixed in a little honey and cinnamon powder, and then filled this mixture into the apple bowl. On top, I placed a small piece of butter. When everything was ready, I baked that apple in the oven.
When I was taking that hot, fragrant dish out of the oven, Dadi (grandmother) came into the kitchen. She looked at that “apple bowl” resting on my table, and a smile spread across her face.
Coming close to me, she said, “Beta Fozia, your hard work and creativity are unmatched, but the truth is that you didn’t do any new experiment. This recipe actually belongs to our childhood, meaning your great-grandmother’s era.”
I was left astonished. “Dadi, this… this is something I thought of myself!”
Dadi said with a suppressed laugh, “Child, this is called a ‘recall’. In the old days when there were no ovens, we used to bake these ‘apple bowls’ in ash or sand kept over a hearth, so that the apple would become soft and the nuts and fruit inside would caramelize. You just recalled that old fragrance and that old method through today’s oven. This isn’t a new experiment, but rather the magic of a beautiful old recipe.”
That day I realized that every new thing is not necessarily a new idea, but often it is like a fresh page from old books. My new experimental dish had become the freshness of Dadi’s memories.
My Cinnamon-Kissed Autumn Stuffed Apples: A Tested Family-Favorite Recipe
Ingredients
Equipment
Method
- Instructions
- Preheat your oven to 375 F (190 C). Lightly grease a baking dish.
- Prep the apples: Wash and dry the apples. Carefully cut off the top of each apple to create a lid. Use a paring knife or a spoon to scoop out the core and seeds, leaving the bottom intact to create a cavity for the filling.
- Mix the filling: In a small bowl, combine the chopped nuts, dried fruit, cinnamon, and honey until well blended.
- Fill the apples: Spoon the nut and fruit mixture tightly into the cavity of each apple. Top each with a small piece of butter. Place the apple "lids" back on top or nestle them alongside the apples in the dish.
- Bake: Pour the water into the bottom of the baking dish. Bake uncovered for 30 to 40 minutes, or until the apples are tender when pierced with a fork and the filling is toasted.
- Serve: Let them cool for a few minutes before serving warm, optionally drizzled with extra honey or served alongside a scoop of vanilla ice cream.
