<p>Last time I ate baked apples, I was probably around 8 years old. I don't know why, I don't know how, but they somehow disappeared from our home cooking. It was about time to recreate the old recipe and put some twist to it, and maybe we can start our own tradition of baked apples. The recipe is simple and most of the things are probably always in your household, like apples, sugar and butter. The other thing we added were caramelised chunks of apples and sweet bread croutons. It creates the perfect balance moist but crunchy.</p>
Preheat the oven to 170 °C / 340°F. Rinse and dry the apples. Using a sharp knife cut the bottom of the apples. Put the apples in a baking dish.
In a small bowl mix together 30g of the melted butter and the apple liquor. Using a brush, cover the apples with the mixture. Sprinkle with sugar, place a dot of the leftover butter on top of the sugar, then pour over the rest of the apple juice. Bake for 30 - 35 minutes, depending on size of the apples. Bake until the apples are cooked through, but not yet mushy.
Meanwhile prepare the caramel sauce. In a saucepan melt the sugar, stirring constantly. The syrup must be thick, dark brown colour. Add small apple cubes and the butter. Stir, until you get a silky, runny syrup. Add the apple juice, stir and set aside until needed.
In a large sauté pan melt the butter over a medium high heat. Add the croutons and mix them up in the butter so they get lightly coated. When the croutons are at least a little toasted, sprinkle with icing sugar and remove from heat.
Serve the baked apples still hot with caramel sauce and sweet croutons.