Ingredients (2 servings)
10 g butter
1 tablespoon granulated sugar
10 g raisins
1/2 stick cinnamon
1 tablespoon rum
1. 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.
2. 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.
3. 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.
4. Remove apple from pot and place on dish. Pour the apple drippings on the apple and enjoy.
This is the perfect recipe for the name of COCOTTE RINGO and we would like you to try it at least once. You can easily enjoy a baked apple without using an oven. The sweetness of the apple is condensed by heating it in the COCOTTE RINGO. The apples juices mixed with sugar become thickened and partially caramelized like a sauce. Enjoy it together with the apple. You can also add whipped cream or a scoop of ice cream. If you do not have a cinnamon stick, you can use cinnamon powder instead.
After serving as chef at a French restaurant, Seiichi Horio established HORIO COOKING