Apple Tatin
I found this recipe by lucy waverman (a well known toronto chef) in a publication about seasonal produce. It refrigerates well & stays fresh for days - if it lasts. The apples settle into a dark brown mass & cut like a cake. Serve with cinnamon or licorice ice cream for a perfect fall dessert!!!
Steps
Peel , core& thinly slice apples.
Toss with orange rind& allspice.
In a 9 inch round cake pan , place apples in thin even layers with round side of slices against edge of pan , then fill in the middle& any gaps.
Sprinkle with sugar& raisins and dot with butter as you go.
Apples should come about 1 inch above the rim of the pan but will shrink as they cook.
Cover with foil& place on a baking sheet in a preheated 250f oven.
Bake for 5 hours.
Turn off oven& let cool.
Remove from oven& invert onto a plate with a slight rim to catch any juices.
Ingredients
cooking apples, orange rind, allspice, sugar, raisins, butter