Time 35m Yield 1 serving(s) Number Of Ingredients 4 Steps:
Place cored apple in apple baker or baking dish. Sprinkle apple with brown sugar (push some down into the core). Top with caramel ice cream topping and pecans. Bake at 350 for 30-45 minutes (depending on size of apple).
Time 1h15m Yield 4 servings. Number Of Ingredients 6 Steps:
Combine brown sugar and water in a 9-in. square baking dish. Peel the top half of each apple; brush with lemon juice. , Place in the baking dish. Fill each with three caramels. Bake at 350° for 60-65 minutes or until apples are tender, basting every 20 minutes. , Carefully lift apples, allowing any caramel in centers to drip into pan, and place in individual dessert dishes. Pour sauce into a small saucepan; add cream. Cook and stir over medium-low heat until sauce is smooth and thick. Spoon over apples; serve immediately.
Time 45m Yield 6 servings Number Of Ingredients 8 Steps:
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. 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.
Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees F (190 degrees C). Roll out pastry and set aside. In a large bowl, blend cream cheese and powdered sugar until smooth and creamy. Set aside. In a medium bowl, combine brown sugar, cinnamon, nutmeg, and flour. Mix well. Add apples to cream cheese mixture and stir until apples are evenly coated. Add brown sugar mixture to apple mixture gradually, stirring after each addition. Pour half of apple mixture into pastry-lined pie plate. Place caramel circle over top, then pour in remaining apple mixture. Cover with second pastry. Seal edges and cut steam vent in top. Sprinkle with coarse/turbinado sugar. Place pie on baking sheet covered with aluminum foil. Bake in preheated oven for 45 minutes. If you notice overbrowning after 25 minutes, reduce heat to 350 degrees F (175 degrees C).
Yield 8 servings Number Of Ingredients 11 Steps:
Preheat oven to 350ºF (180ºC). Core apples and cut into ¼-inch (6 mm) slices, then cut those slices in half width-wise. In a large bowl, combine apples and all filling ingredients. Stir well and transfer to a 13x9 inch (23x33 cm) baking dish. For the topping - in a separate bowl, combine all topping ingredients and mash together with a fork until it forms into small and medium-sized clumps. Sprinkle the topping evenly over the apples. Bake for 40-45 minutes or until the liquid has thickened and the apples are tender. Cool for 10 minutes and serve with a scoop of vanilla ice cream. Enjoy!
Time 45m Yield 10 servings Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees. Wash and core to a half-inch of the bottoms of each apple. With a vegetable peeler, peel the tops and bottoms of each apple, leaving a band of skin approximately two inches wide. Place the apples one to two inches apart in a large baking dish. Sprinkle a little of the zest into the well of each apple. Add the cider to the dish and bake for 25 to 30 minutes or until tender but not mushy. Place the apples on a lightly oiled baking pan and allow to cool thoroughly. When the apples have cooled, place one cup of sugar and a half cup cold water in a medium-size heavy saucepan over medium-high heat. Stir with a wooden spoon until the sugar has dissolved. When the sugar begins to turn golden, rotate the pan to even the color. When the caramel is light amber, using a wooden spoon, carefully coat each apple with the hot caramel. (Caramel burns quickly and must be watched carefully. It will continue to cook and become a darker amber as you are working with it.) Repeat the method with the remaining sugar, using a clean, cool, medium-size heavy saucepan. Meanwhile, whip the cream into soft peaks and fold in the ginger and refrigerate until ready to serve the apples. When ready to serve, pry the apples from the baking pans with a metal spatula and arrange them on a serving platter or serve on individual dessert plates, accompanied with the ginger cream.
Time 2h Yield 6 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 375°F Grease a baking pan just large enough to hold the apples. With a small knife, cut at an angle to enlarge the core opening at the stem end of each apple to about 1 inch diameter. (The opening should look like a funnel shape.). Arrange the apples in the prepared pan, stem end up. In a small saucepan, combine 3/4 cup water with brown sugar, nutmeg and pepper. Bring the mixture to a boil, stirring. Boil for 6 minutes. Combine the walnuts and raisins. Spoon some of the walnut/raisin mixture into opening of each apple. Top each apple with some of the diced butter. Spoon the brown sugar sauce over and around the apples. Bake, basting occasionally with the sauce, until the apples are just tender, 45-50 minutes. Transfer the apples to a serving dish, reserving the brown sugar sauce in the baking pan. Keep the apples warm. For the caramel sauce, mix the butter, cream and reserved brown sugar sauce in a saucepan. Bring to a boil, stirring occasionally, and simmer until thickened, about 2 minutes. Let the sauce cool slightly before serving.
Time 45m Yield 2 servings Number Of Ingredients 7 Steps:
Heat oven to 375ºF. Cut 1/4-inch-thick slice off top of each apple; discard. Cut out apple cores; discard. Starting at top of each apple, cut apple into 12 wedges, being careful to not cut through to bottom of apple. Place apples in individual baking dishes. Add 2 caramels to center of each apple. Combine sugar, flour and butter; spoon over apples. Bake 20 to 25 min. or until apples are tender. Cool slightly. Mix cream cheese spread and milk until blended; spoon over warm apples just before serving.
