8 (6- to 8-ounce) baking apples, such as Cortland or Empire
Stir together sugar and water in a deep, heavy-bottomed 2- to 3-quart pot. Set
over high heat; let cook at a rapid boil for 8 to 10 minutes, without stirring or
shaking. When syrup starts to caramelize, swirl the pan to spread the color. The
moment it reaches a dark caramel shade, remove the pan from the heat. Using oven
mitts or a towel to protect your hands, pour in cream, stirring constantly with
a long wire whisk as the caramel bubbles up. When the cream is incorporated and
the bubbling has subsided, reheat the sauce just to a boil, still whisking. Remove
from heat; let cool.
Heat oven to 350 degrees F.
Peel and core apples. Slice just enough from the top and bottom of each apple
so that it can balance on either side. Arrange the trimmed apples in a roasting
pan, deep baking dish or casserole large enough to allow about 1 inch of space between
them. The sides of the pan should be higher than the fruit. Pour the sauce over
the apples; seal the dish with foil or a tight-fitting ovenproof cover.
Bake for 20 minutes; then remove from oven and uncover dish. Using tongs or two
large spoons, gently turn each apple upside-down. Cover; bake 20 minutes more. Turn
apples over a second time, cover and bake 10 minutes. Test for doneness by pressing
the sides of the apples and piercing with the point of a paring knife. The apples
should be tender all the way through, but not mushy. If necessary, bake for a few
When apples are done, use a slotted spoon to stand each apple upright in a warm
serving bowl. Strain the apple-caramel sauce into a saucepan; simmer over medium
heat until juices evaporate and sauce returns to its original consistency. Pour
or spoon an equal amount of sauce over each apple; serve immediately.
Yield: 8 servings.
Posted by Annette at Recipe Goldmine 10/22/2001 11:08 am.