Caramel Baked Apples
- 1 cup plus 2 tablespoons granulated sugar
- 1/2 cup water
- 2 cups heavy (40%) cream
- 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 more minutes.
- 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.