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Stuffed Apples with
Caramel Sauce
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Serves Four ~
4 Granny Smith or
Cortland apples
1-1/2 cup apple cider
6 T light brown sugar
½ tsp cinnamon
½ cup chopped walnuts
2 T organic raisins
3 T orange juice
3 T lemon juice
2 T maple syrup
4 T fresh butter
1/3 cup heavy cream
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Preheat oven to 400
degrees.
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Combine apple cider,
lemon, orange, ¼ tsp cinnamon and 4 T light brown sugar. Place in a
medium-sized sauce pan, bring to a low boil, and reduce over low heat by half,
stirring frequently.
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Add the raisins,
walnuts, and maple syrup and set aside.
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Core the apples and
peel them 1/3 of the way down. Fill the core of each apple with 1 T of butter,
½ T sugar and a sprinkle of cinnamon.
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Place in a deep
baking dish and pour the reduced cider mixture over. Bake for 30-40 minutes,
basting regularly.
Caramel Sauce
(Makes 2 cups)
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Combine
1 cup light brown sugar, ½ cup heavy cream, and ¼ pound unsalted butter in a
small, heavy pan. Cook over medium heat, stirring constantly, until the sugar
dissolves (about five minutes.)
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Remove
immediately from the heat. Stir a little longer to completely blend.
NOTE:
If you don't like caramel sauce, you can make a delicious sauce
from the apple baking juices. After cooking the apples, pour baking
juices back into a sauce pan, reduce by ¼, and add 1/3 cup of heavy cream.
©Tarbell’s 1995
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