Looking for a cozy winter treat? As part of our ongoing series on perfect mezcal pairings, Tess Rose shares a winter recipe for pairing mezcal with apples.
Mezcal is traditionally taken on cold mornings before leaving the house to fortify the body against chilly temperatures. This is in keeping with nearly every culture that adopts their signature spirit as a remedy or medicine, not just as a delicious tipple. Thinking of this, I wanted to create a pairing that could just as easily complement a morning sip or two of mezcal before heading out into the cold, or be enjoyed as a nightcap with dessert. I instantly thought of one of my go-to dishes that often doubles as breakfast or desert, or an anytime snack really. The warm apples are gentle, with satisfyingly sweet and spicy notes, offering a backdrop for agave notes to flourish while also providing a bit of substance so we’re not shooting mezcal on an empty stomach!
This pairing will work with any mezcal, though lately I have been reaching for something from Oaxaca or Puebla as my ideal match . A few that come to mind from Oaxaca are Cruz De Fuego Espadin and Alipus San Juan Del Rio, and my standby from Puebla is Zinacantan Papalometl or Espadilla. The lightly smoked notes complement the earthiness and natural sweetness of the apples. I could just as easily imagine using an aromatic spirit with notes of pine from Michoacan, or something peppery and spicy from Jalisco, or fruity and herbal from Durango. The beauty of keeping a pairing simple is its versatility and wide appeal.
Things to consider when pairing mezcal with apples
The apple itself is the star of the pairing. But since it’s cooked, even slightly mushy or wrinkly apples from last season will work well–opt for the most flavorful apple rather than the most crisp. If you have a local or semi-local option, use that; it will have the best flavor and most nutrients. I like to keep the seasoning pretty simple with just vanilla, cinnamon, nutmeg, raisins, nuts, and maple syrup. But even if left completely plain, the soft baked fruit give off apple pie vibes with a fraction of the effort. Even with all the fixins,’ it’s a healthy snack that will boost gut health and offer essential nutrients, mirroring the healthful properties attributed to a daily copita of mezcal. This pairing can become an enjoyable ritual that’s both delicious and healthful during the depths of cold and flu season.
Recipe: Baked Apples
Ingredients:
- Apples
- Raisins, optional
- Nuts such as walnuts or pecans, optional
- Cinnamon
- Nutmeg
- Maple syrup, optional
Method:
- Core the apples with an apple corer or paring knife; leave the apple intact and remove the core from the top, leaving the bottom part whole, so that the apple sits flat and has a hole in the center. Place in a deep baking dish.
- Add some raisins and nuts to the hole in each apple, filling almost to the top
- Generously dust the apples with cinnamon and nutmeg
- Pour a small amount of maple syrup in each apple hole
- Pour a small amount of warm water in the dish, just to cover the bottom
- Cover the apples and bake until soft and tender, about 30-45 minutes
- Enjoy warm, room temperature, or chilled, on their own, or with a scoop of yogurt or whipped cream.
- Pair with mezcal!
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