Buttered Apples is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of apples stewed in syrup that are finished by being baked with apple marmalade and topped with butter. The full recipe is presented here and I hope you enjoy this classic British version of: Buttered Apples.
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This is a classic recipe for a Victorian version of Buttered Apples that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Peel and core apples of the choicest kind, stew in their syrup as many as will fill the dish, and make a marmalade of the rest. Cover the dish with a thin layer of marmalade. Place the apples on this, with a bit of butter in the heart of each, lay the rest of the marmalade into the vacancies. Bake in the oven to a pale brown colour, and powder with sugar.
Modern Redaction
Ingredients:
6 apples, peeled and cored
200ml water
100g sugar
6 tsp butter
250ml apple marmalade
icing sugar, to dust
Method:
Combine the water and sugar in a small pan then heat gently until the sugar dissolves to make a syrup. Add the apples to a large pan, pour over the syrup then bring to a gentle simmer, cover the pan and stew for about 20 minutes, or until the apples are just tender.
Spread a thin layer of the apple marmalade in the base of an earthenware baking dish. Sit the apples on top then add a teaspoon of butter in the middle of each. Fill the remainder of the holes in the apples with apple marmalade then pour any remaining apple marmalade over the top.
Transfer to an oven pre-heated to 200°C for about 30 minutes, or until the apples are a pale golden brown. Transfer to serving bowls, spoon a little of the pan juices over the top then dust with icing sugar and serve.
