Has anyone noticed the increasing number of cyclists over the past few years? Some might say that the pandemic created some positives, and the increase of interest in cycling may be one of them. I have loved cycling for many years, and especially cycling in the country. In particular, I love a rail trail. These trails are created by taking up the train tracks from disused routes (usually in regional and country areas) and smoothing the surface to make a path purpose built for cyclists and pedestrians.
It’s absolutely wonderful to cycle out in the fresh country air without the fear of encountering motor vehicle traffic. One of my favourite trails is that which starts in Wangaratta and goes through Myrtleford to Bright. It’s well-kept, scenic and simply uplifting. One can take a detour up to Beechworth, and though the climb is long it’s worth the effort. To reward yourself at the top, there are some wonderful pies and pastries available from the various bakeries in town. Then you can further reward yourself by letting your bike roll you back down the hill while your legs and tummy rest.
The last time I rode to Bright I encountered one of my favourite things about trips to the country: trackside fruit. I often wonder whether, when throwing away their apple cores and plum stones, people think of the fact that the seeds may sprout and produce a fruit tree. I never considered this until I started cycling in the country and came across such fruit trees and their wonderful, organic fruit. So, I have foraged during many a cycling trip – my storage capacity hindered only by the size of my jersey and jacket pockets. Please don’t confuse foraging with “scrumping”. The trees one encounters trackside or roadside are the result of good timing and a favourable environment, rather than the purposeful plantings of an orchard or a garden.
So, on my last foraging adventure, I grabbed a few apples, some red, some yellow, and brought them home to bake. I halved and cored them, filled them with a fruit and nut mix, and then baked them for 40 minutes. Of course, every baked apple needs a dollop of creaminess, so I topped them with yoghurt and finally added the magic ingredient – a drizzle of Glüh-Brew syrup on top. Yummo, the perfect comfort food for a cold night! Here’s the recipe. I hope you try it, and I hope you love it!
Baked Apples with Glüh-Brew Syrup and Yoghurt
Serves 4
Ingredients
- 1/4 cup raisins
- 2 tbls currants
- 2 tbls coarsely chopped walnuts
- 2 tbls brown sugar
- 1/4 tsp ground cinnamon
- 4 apples, cored and halved widthways
- 20g butter*, diced
- 1 cup (250ml) apple juice
Topping
- 11/2 cups yoghurt*
- 1/4 cup Glüh-Brew syrup (or to taste)
Method
Pre-heat the oven to 180 degrees celsius, and lightly grease a baking dish. Combine raisins, currants, walnuts, sugar and cinnamon. Fill apples with half the prepared raisin mix and place in baking dish. Sprinkle remaining raisin mix over the apples, dot with butter and pour over apple juice. Bake for 40 minutes or until soft. Mix Glüh-Brew syrup into yoghurt and dollop on top, or add toppings separately.
* dairy free or low fat substitutes are fine
(Adapted from a recipe by Australian Table magazine)
