QE2 Baked Apple at Brewster by the Sea

by Donna Cain


Amazingly, this recipe came to us from another innkeeper that had cruised on the acclaimed QE2 cruise line. They had enjoyed this apple one evening as a dessert item and were so enthralled that they asked the chef for the recipe. They shared with us and we are happy to share with you.

What’s fun about this recipe is that it is so versatile. You could serve this for a special dinner dessert, sliced for a side dish, or as we like to serve, as our fruit course for our guests. The picture shown below was served simply with fresh mint from our garden.


Byron is our official fruit person, and he is very picky about his fruit. In the summer months he watches over our melon and pineapple to make sure it is perfectly ripe before we serve it to our guests. We usually serve the baked apple during the winter months when we can get firm and fresh apples. For this recipe, we like to use Fuji  apples which are crisp, firm and flavorful. We change our presentation by what is fresh and in season. Mint always adds the perfect garnish, and we like to add berries and kumquats.


There is nothing like a fresh homemade biscotti to dunk in a really good cup of java. ( we have a great cup for you:) Recently, we have added two slices of biscotti to go with our baked apple and our berry granola parfaits. It’s a wonderful way to start you day while staying at Brewster by the Sea.

The recipes for both the QE2 baked apple and my favorite cranberry sour cream biscotti are shown below. Happy holidays for everyone at Brewster by the Sea.

QE2 Baked Apple

8 ounces cream cheese

3/4 cup heavy cream

4 Fugi Apples, cored and peeled

1/2 teaspoon cinnamon

4 Tablespoons powdered sugar

1  1/2 teaspoons pure vanilla extract

brown sugar and cinnamon

Makes  4 apples. Peel and core the apples. Roll in a mixture of brown sugar and cinnamon. Place in a covered Pyrex dish filled with a little bit of water. Cover with tin foil. Bake about 18 minutes in a 450 oven. After 10 minutes, test the apples every 3 minutes to make sure they are tender but not too mushy and falling apart. (p.s. from experience- they fall apart almost instantly) Each oven is different so monitor them closely. Beat cream cheese until it is light and fluffy. Add vanilla and powdered sugar. Add heavy cream, a little at a time, until mouse is thick. To serve, place a small spoonful of the mouse in the center of your plate. Place the apple in the middle. We like to add heated apple cider in the middle and top with a little more mouse and mint. The cream cheese mixture can be made the day before.

Cranberry Biscotti

Makes about 2 dozen biscotti depending on how large or small you like to slice.

4 1/2 cups AP flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cup sugar

2/3 cup vegetable oil

2 large eggs

1/2 cup sour cream

1/2 cup chopped pecans, toasted

1/2 cup sliced fresh cranberries

1 egg yolk

2 teaspoons water

Preheat oven to 350. Combine first 4 ingredients, mix well. Combine sugar, oil, and eggs. Beat on medium speed with an electric or stand mixer. Gradually add flour mixture, alternating with sour cream, beginning and ending with the flour mixture. Gently stir in pecan and cranberries. Turn dough onto a lightly floured surface. Divide dough into 3 portions. Shape each portion into a 14″ log. Place logs several inches apart on a lightly greased cookie sheet. Combine egg yolk and water, brush lightly over each log and sprinkle lightly with additional sugar.

Bake at 350 for 30 minutes. Let logs cool 3o minutes on the cookie sheet. Transfer logs to a cutting board, and cut diagonally into 3/4 slices. place back on the cookie sheet. Reduce oven to 300 and bake for an additional 15 minutes until the biscotti is crispy.

Bon Appetit and Happy Holidays!



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