Baked Apples with a Warm Caramel Sauce

Different varieties of apples will take different lengths of time to bake.

Course Desserts & Sweets
Prep. Time 15 - 20 mins
Cooking Time 35 - 50 mins
Yields 4 baked apples

Preparation
Nutritional Info
Comments (2)

Preparation

What You Need

4 unpeeled apples

2 tbsp (30 ml) chopped walnuts

2 tbsp (30 mg) raisins

1 tbsp (15 ml) butter, at room temperature

1/2 tsp (2 ml) ground cinnamon

1/3 cup (80 ml) apple cider or

apple juice

1 cup (250 ml) 35 % Real whipping cream

Caramel Sauce:

1/2 cup (125 ml) brown sugar

3 tbsp (45 ml) butter

1 tsp (5 ml) vanilla extract

Pinch salt

Instructions

Leaving apples whole, use a melon baller or very small spoon to scoop out cores and stems. Be careful not to cut through to bottom of apple. Peel off 1/2 inch(1 cm) strip of peel from around top of apples. Set apples aside in a baking dish just large enough to hold them.

Mix together walnuts, raisins, butter and cinnamon; stuff inside hollowed out cores of apples. Stir cider with 1/4 cup (60 mL) cream; pour over apples.

Bake apples uncovered in preheated 350° F (180° C) oven 35 to 50 min, basting every 15 min, or until apples are tender.

Caramel Sauce:
Pour cream mixture from baking dish into a small saucepan along with brown sugar, butter and remaining 3/4 cup (180 mL) cream. Set over medium high heat; bring to a boil, reduce heat and simmer 15 to 20 min, stirring occasionally until smooth and thick. Stir in vanilla extract and salt.

Serve Warm Caramel Sauce spooned over baked apples.

Tips

Refrigerate leftover sauce, reheat and serve warm over ice cream or yogurt.

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Nutritional Info

Per serving

Energy: 511 Calories
Protein: 2 g
Carbohydrate: 56 g
Fat: 33 g
Fibre: 4 g
Sodium: 151 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 8 % / 83 mg
Vitamin A: 34 % / 338 mg
Magnesium: 9 % / 22 mg
Iron: 8 % / 1.1 mg
Vitamin D: 15 % / 0.80 mg

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Dawn
February 13th, 2011

i don't know when to use the 1 tbsp room temp butter or the 3 tbsp butter..which goes in the apples and which goes in the sauce that is spooned at the end ????if you know can you let me know at : dropjaws_27@hotmail.. thank you
Dawn
February 13th, 2011

this recipie doesn't specify the butters.. it just twice says use butter here but doesn't specify if it's the 1 tbspn or 3 tbspn...