Fuji apples hold their shape perfectly when baked and coated in caramel. André Baranowski
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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.

Baked Apples with Caramel Sauce Baked Apples with Caramel Sauce
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.
Yield: serves 6

FOR THE BAKED APPLES

  • 1⁄4 cup sugar
  • 1⁄4 cup maple syrup
  • 4 tbsp. unsalted butter, at room temperature
  • 2 tbsp. ground cinnamon
  • 1⁄4 tsp. kosher salt
  • 6 firm Fuji apples, stemmed and cored
  • Ice cream, for serving

FOR THE CARAMEL SAUCE

  • 1 1⁄2 cups sugar
  • 1⁄3 cup heavy cream
  • 1⁄2 cup raisins
  • 2 tbsp. dark rum

Instructions

  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.
  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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