Baked Apples with Caramel Sauce

TOTAL TIME: 45 min
Prep: 15 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 6 medium baking apples, such as Boskop, Braeburn, Fuji, or Gala
  • 4 to 6 dried figs
  • 1/4 cup chopped almonds, toasted
  • 1 cup sugar
  • 1/3 cup plus 2 tablespoons butter
  • 1 tablespoon heavy cream or creme fraiche
  • Juice of 1 lemon
  • Serving suggestion: cinnamon whipped cream or creme fraiche
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Directions

Preheat the oven to 350 degrees F.

Core the apples. Using a paring knife, score a ring around the midriff of each apple, just cutting through the skin to prevent the apples from bursting during baking. Stuff the apples with the figs and almonds. Set on a baking sheet, and bake until puffed up and soft all the way through, about 30 minutes.

Meanwhile, put the sugar in a saucepan with a spoonful of water, and boil to a golden caramel, about 5 minutes, depending on how much water you've added. Do not stir the sugar with a spoon, gently swirl the saucepan over the heat until the desired color. You want a nice rich caramel color, but don't let it get too dark. Cook's Note: It can go from caramel to black in a flash so keep an eye on it. Turn off the heat, and stir in the butter to melt. Stir in the cream, and add lemon juice, to taste.

Serve the baked apples warm from the oven with the sauce poured over and with a generous slump of cinnamon whipped cream or creme fraiche on the side.

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  • on April 10, 2012

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    The apples went well. The caramel was difficult to get right. The sugar melted without a problem but I think you need more water than just "a spoonful". My butter broke down almost immediately when the sugar was at the right color and I added the butter to the recipe. I haven't made caramel previously so I not certain what went wrong. I know with a beurre blanc you use cold butter right out of the refrigerator. With the caramel my butter was definitely at room temperature and that may have been the problem. Anyway, some of the butter did mix with the sugar nicely but a lot turned to oil--I pour out the oil part, added the cream and it was "okay". The relatives raved about the end result despite the problems.

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