A story from a while ago but such great photos.
I had to celebrate the apple isle Tasmania yet again, especially as we are flush with our northern NSW apples now.
It’s all about baked apples (recipe below) and apple crumble at our house right now.
Just out of Huonville lies the recently renovated Apple Shed and museum
Surrounded by the extensive organic Willie Smith apple orchards.
It’s a great old shed converted into cafe, bar, museum and brewery.
I am very fond of industrial building conversions.
In the wood grain is the echoes of clashing machines and chatter and shouts, dust, busy-ness, productivity and apple perfume.
The great Apple wall had us captivated with such a quantity of names! Quite poetic really.
The old sorting and packing relics are beautifully preserved, I particularly liked the sorting bench with the different sized holes for apples to drop through and land in soft hessian baskets.
It’s fabulous getting around with someone who knows so much!
When we got home, Keith’s home made apple pie was yummier than theirs….
Baked Apples x 8
8 large apples cored and with a belt line scored around their tummy
Almonds up to 16 of them
1/4 cup each of
2 tablespoons rapadura sugar
1 tsp ground cinnamon
Mix dry things with about
1/4 cup of melted butter
To get a stiff pasty mix
Plug the bottom of each cored apple with an almond or two
and line them up in a baking dish
Stuff with your yummy mixture and bake for about 1/2 an hour at 180’c
Or Until You can’t wait any longer! You could always make more as they are delicious cold the next day, put in the lunch boxes.