Baked Apples
With Apple Cider Carmel Sauce
And Whipped Cream
Have you ever thought about the fact that we have an emotional attachment to foods that directly correlates to when it is harvested? For example, in the spring, especially for Easter dinner we think of eating tender asparagus, just like the 4th of July cries out for fresh strawberries, while autumn tells us it is time to enjoy all things apple – from apple picking to apple cider doughnuts, and baked apples!
Baked apples make me think of fall and my Mother, as she is the person who first introduced me to this simple but delicious addition to any meal, especially at this time of year; they are also a wonderful alternative to apple pie.
Basically, the apple should be washed, cored, and stuffed with brown sugar and spices, topped with a dab of butter and served warm. Preparing to serve them for a special dinner party, along with homemade Pumpkin Pie, I added a few extra decadent touches that make them not only suitable for Sunday dinner but for company, as well.
Ingredients:
Apples
One Apple per person, plus a few extra just in case
¼ Teaspoon of each of the following, per Apple
Cinnamon
Ginger
Nutmeg
All Spice
1 Tablespoon of Apple Cider, per Apple
Plus enough Apple Cider to make sure the Apples are at least one third covered with Cider
1 Tablespoon of Butter – to Butter the baking dish
Plus 1 Teaspoon of Butter per Apple
½ Teaspoon of Raisins, Dried Cranberry’s, Currents, per Apple
½ Teaspoon of Nuts – optional
1 Tablespoon of Brown Sugar
Maple Cream – I used Stonewall Kitchen’s
Apple Cider Carmel Sauce
Liquid from Baked Apples
½ Cup of Butter
½ Cup of Brown Sugar
1 Tablespoon of Vanilla
Dash of Salt
Additional Spices, to taste
Whip Cream
Heavy Whipped Cream
Vanilla
Powdered Sugar
Directions:
Preheat oven to 350 degrees
Wash and core each Apple
Butter a baking dish and place the Apples side by side
Spoon Apple Cider into the center of the Apple
Sprinkle Cinnamon, Ginger, Nutmeg, and All Spice on the Apple
Combine Raisins, Dried Cranberries, Currents, and Nuts, if you so choose
Combine the butter and brown sugar
Mix the Dried Fruit and Nuts with the Brown Sugar and Butter
Fill the center of each Apple, packing it tightly
Lightly swirl Maple Cream over the Apples
Pour enough Apple Cider into the pan to cover about a third of the Apple
Drizzle with Maple Cream
Cover tightly with foil and bake at 350 for about an hour until the apple is tender to the touch
Remove from oven
In a small sauce pan, pour liquid Apples baked in
Add Butter, Sugar, Salt, and taste to see if the liquid needs additional spices
Stir well, while the sauce thickens
Using a chilled bowl and beaters, whip the cream, powdered sugar, and vanilla until stiff peaks form
The apples can be baked ahead of time, but should be served warm or at the very least, at room temperature. You can place the apple in the microwave for about 30 seconds, right before serving. To serve, pour some of the warm sauce on the plate, place the apple, and then top with whip cream and another drizzle of sauce.
