Viennese Baked Apples

Viennese baked apples sidestep the usual oven method for something a bit cleverer: a tight-covered pan on the stovetop with just a quarter-inch of water turns into a gentle steam-bath. The apples cook through without collapsing, and pricking the skin with a fork beforehand keeps them from splitting open dramatically the way oven-roasted apples sometimes do.

The stuffing is pure Austrian cafe cooking. Raspberry jam whipped with chopped walnuts (or almonds) and a bit of orange zest fills each cored apple, and a sprinkle of sugar on top sets up a beautiful caramelized crust once you pop them under the broiler at the end. That final glaze is the finishing move: three inches from the heat, watched carefully because they go from golden to burnt in under a minute.

Kitchen Tips

• Use firm, tart baking apples like Braeburn, Granny Smith, or Honeycrisp. Softer apples turn to mush.
• Peel only the top third of each apple to help the skin release the steam without cracking.
• Baste every 10 minutes with the pan juices, which turn into a light syrup as the sugar melts in.
• If the centers collapse in, the apple was overcooked. Start checking at 20 minutes.

Variations

• Swap raspberry jam for apricot or black currant for a different fruit note.
• Add a pinch of cinnamon or cardamom to the filling for a spiced version.
• Serve with a pour of warm vanilla sauce or a dollop of whipped cream.