Recipes

Baked Apples with Caramel Sauce

  • 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

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

FOR THE CARAMEL SAUCE

  • 1 12 cups sugar
  • 13 cup heavy cream
  • 12 cup raisins
  • 2 tbsp. dark rum

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.

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