This week, my youngest asked me what cake I’d made for morning tea. Now, he may get away with eating cake every day, but after six weeks of lockdown, I can’t (even though my daily step count is way up). These oven-dried apples with blood orange and mixed spice are a variation of one of my earliest blog posts. They’re a great way to use up the neglected apples at the bottom of the fruit bowl. I used the juice from blood oranges from https://farmerandson.com.au which are coming into season, and a little mixed spice. They make for a delicious snack, and they look really pretty in a small tin as a gift. There is no wastage as I cut the slices horizontally through the centre, which creates a lovely star shape. Oven-dried apples are delicious with lemon juice too (although they’re not as sweet). Play around with different spices, such as ground cloves, cinnamon or star anise.
If you’re not tired of baking, here’s a recipe you might like: https://atamandastable.com.au/fig-cardamom-and-orange-brownies/
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Oven-dried Apples with Blood Orange and Mixed Spice
- 4 red apples any size, variety
- 1 orange, juiced
- 1 tsp ground mixed spice
- Preheat oven to 100°C (80°C fan-forced) and line two oven trays with baking paper.
- Slice the apples as thinly and evenly as you can. The thinner your slices, the faster they'll cook.
- Toss the apples in a bowl with the orange juice.
- Spread the apple slices out on the tray.
- Using a small hand-held sieve, sprinkle mixed spice over the top of the apples.
- Switch the trays around half-way through cooking and turn the apple slices over. You don’t have to do this, but it will ensure that they’re cooked more evenly.
- Cook in the oven for about 2 hours until the slices curl up at the edges. Take care that they don't brown too much as they will taste burnt.
- Allow to cool and store in an airtight container. The apples will keep for up to 5 days.