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.

Yield: serves 6

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

  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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