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Rome apples, also called Red Rome and Rome Beauty, have thick, glossy, and red-hued skin with streaks of crimson.. So, making a recipe like an apple pie may require you to pre-cook the fillings.
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In season from November through May, the Rome Beauty apple has a deep red skin with some yellow speckling. The off-white flesh ranges from tender to mealy, its flavor from mildly tart to sweet and bland. It holds it shape well when cooked and for that reason is often the fruit of choice for baked apples or for other cooked dishes.
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1. Heat the oven to 375 degrees. Set the apples in a small oven-safe glass baking dish. 2. Mix the sugar, nutmeg, cardamom, cloves and salt in a small bowl.
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Instructions. Preheat oven to 375º. Spray an 9×9 baking dish with non-stick cooking spray. In a large bowl or plastic zipper bag, combine granulated sugar, cornstarch, ¼ teaspoon cinnamon, and ¼ teaspoon salt. Add apples and lemon juice and toss to coat. Put in prepared baking dish.
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Preheat the oven to 350ºF. Carefully core the apples by cutting around the top stem and removing all but the bottom ½-inch of the core (if you remove the entire core, the filling will fall out). Remove the top one-third of the skin by scoring a line around the entire apple, then peeling away the skin. Rub the exposed flesh with the lemon to.
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Pour the boiling water into the bottom of the baking dish. Bake at 375°F (190°C) for 30 to 45 minutes, until the apples are cooked through and tender, but not overcooked and mushy. When done, remove the apples from the oven and baste them with the juices from the pan. Terrific with a side of vanilla ice cream.
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Put apples and apple juice in a heavy-bottomed pot. Cover and bring to a boil over high heat. Reduce heat to medium-high and continue to cook, stirring periodically, until the apples are soft, 20-40 minutes.
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Place the top of the apples back on top, over the filling. Add water. Pour your ¾ cup of water into a baking dish and then set the apples, upright, inside the dish. Bake. Bake the apples at 375°F ( 190°C) for 45 minutes - 1 hour, or until the apples are soft and the filling has browned. Remove.
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Step 1. Center a rack in the oven and heat to 375. Line a baking sheet with parchment paper or foil, and set a 9- or 10-inch glass pie dish on top. Step 2. Cut a small cap off the top of each apple, and set aside. Using a paring knife or corer, core the apples, making sure not to go all the way to the bottom.
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Cooking Tips. Rome Beauty Apples can be eaten, but because they have a thick skin, are less juicy than other apples and are a bit bland raw, they are primarily used for cooking. A bit of sweetener and cooking helps their taste to come alive. They don't really have enough juice for good applesauce or pies, but you can compensate with a bit of.
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A medium-large, round apple with a slightly tart taste, Rome Beauty, or simply Rome, is famed for its deep-red color and excellent storage qualities. Rome's flesh is crisp, firm and a greenish-white, and it has a thick skin. It is a good apple eaten fresh but is particularly good for baking and in cider. Greg Patent and Dorothy Hinshaw Patent.
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Growing Rome apples . Rome apples are among the easier heritage apple varieties to grow. This variety can be grown in Zones 5-9 and prefers well-drained soil and a full-sun planting location. Many Rome trees are somewhat compact, making them a good choice for home growers. Rome apple trees are among the last to blossom in the apple orchard.
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Fill the apples with the mix, then drizzle with maple syrup. Add a piece of butter on top, then sprinkle with more cinnamon. Finally, add the hot water to the baking tray. Bake the apples for 40 to 60 minutes, depending on the size of the apples. They should turn out brown and tender throughout.
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Directions. Wash apples well, cut in half, and remove core (don't peel); cut each half into quarters. Wash plums well, cut in half, and remove pit (don't peel). In a large stock pot over medium-high heat, combine the apples, plums, and water. Cook, stirring frequently, for 10-15 minutes or until the apples are soft.
Rome Beauty Apple stock photo. Image of produce, beauty 193719426
Brenda Gantt here! I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.
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12 cups apples, peeled, cored and sliced (you may Golden Delicious, Fuji, Granny Smith, Jonagold, Lady or Rome Beauty apples) 2 ¾ cups sugar, raw granulated; ¾ cup ClearJel; 1 ½ tsp ground cinnamon; ½ tsp ground nutmeg; 1 ¼ cups water, cold; 2 ½ cups unsweetened apple juice; ½ cup lemon juice - to use in the recipe creation; Instructions