Baked Apples with Caramel Sauce

Name: Baked Apples with Caramel Sauce
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 ⁄ 4 cup sugar; 1 ⁄ 4 cup maple syrup; 4 tbsp. unsalted butter, at room temperature; 2 tbsp. ground cinnamon; 1 ⁄ 4 tsp. kosher salt; 6 firm Fuji apples, stemmed and cored; Ice cream, for serving; 1 1 ⁄ 2 cups sugar; 1 ⁄ 3 cup heavy cream; 1 ⁄ 2 cup raisins; 2 tbsp. dark rum

Serves
serves 6

ANDRÉ BARANOWSKI

This recipe is based on one in Emily Luchetti's Four-Star Desserts (Harper Collins, 1996). We found that Fuji apples held their shape the best.

Ingredients

FOR THE BAKED APPLES

¹⁄₄ cup sugar
¹⁄₄ cup maple syrup
4 tbsp. unsalted butter, at room temperature
2 tbsp. ground cinnamon
¹⁄₄ tsp. kosher salt
6 firm Fuji apples, stemmed and cored
Ice cream, for serving

FOR THE CARAMEL SAUCE

1 ¹⁄₂ cups sugar
¹⁄₃ cup heavy cream
¹⁄₂ cup raisins
2 tbsp. dark rum

ADVERTISEMENTAD

Instructions

Step 1

Make the baked apples: Heat oven to 325°. Combine sugar, syrup, butter, cinnamon, and salt in a bowl; set aside. Cut 1⁄4" from bottom of apples so that they sit flat; transfer apples to a 9" x 13" baking pan. Fill hollow cores with reserved sugar-syrup mixture. Cover apples with foil; bake until tender, about 50 minutes.

Step 2

Meanwhile, make the caramel sauce: Heat sugar and 1⁄2 cup water in a 2-qt. saucepan over medium-high heat. Cook, without stirring, until amber colored and a candy thermometer inserted into syrup reads 330˚, about 20 minutes. Remove pan from heat; let cool slightly. Add cream (caramel will bubble up slightly). Stir in raisins and rum; set aside. Serve apples with caramel sauce and ice cream.

Make the baked apples: Heat oven to 325°. Combine sugar, syrup, butter, cinnamon, and salt in a bowl; set aside. Cut 1⁄4" from bottom of apples so that they sit flat; transfer apples to a 9" x 13" baking pan. Fill hollow cores with reserved sugar-syrup mixture. Cover apples with foil; bake until tender, about 50 minutes.
Meanwhile, make the caramel sauce: Heat sugar and 1⁄2 cup water in a 2-qt. saucepan over medium-high heat. Cook, without stirring, until amber colored and a candy thermometer inserted into syrup reads 330˚, about 20 minutes. Remove pan from heat; let cool slightly. Add cream (caramel will bubble up slightly). Stir in raisins and rum; set aside. Serve apples with caramel sauce and ice cream.