Summer isn't exactly apple season, but at both farmer's markets and grocery stores many varieties are available year-round.
Here in Central California we've had quite a bit of cool weather from late May through June and into July. For me, cool weather means comfort food, and baked apples fall right into that category.
Baked apples... aah. They were an old standby dessert my mother often concocted, and a favorite memory is sometimes having leftovers for breakfast. Visions of sweet and syrupy fruit topped with ice cream, or creme fraiche, or thick Greek-style yogurt inspired me to try them sous vide in the water oven.
Every recipe I checked included peeling and coring the apples, however, I wanted them to stand up on the plate, skin on, in the traditional manner. I successfully experimented with four different varieties: Pink Lady, Braeburn, Fuji, and Gala. All the apples cooked in 3 hours. The Pink Lady and Braeburn were somewhat tart, while the Fuji and Gala were sweeter, the latter being my favorite.
The apples are delicious straight from the water oven, but if you want to dress them up a bit for company, try the syrup and nut garnish.
Note: If you prefer a thinner syrup, simply reduce the accumulated juices from the apple cooking bags for a few minutes in a small saucepan over high heat and add a tablespoon of Calvados or apple brandy at the end. I preferred the thicker version, whereas my husband preferred the thinner syrup!