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Prep Time20 minutes
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Cook Time1 hour
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Serving6
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This is my version of the baked apples in the Silver Palate Cookbook (1982). I substituted Grand Marnier and orange juice for the lemon juice and Calvados. This is a surprisingly lush dessert, yet so easy to make… and it makes the house smell so wonderful while it is cooking. I used the McCormick Gingerbread spice and it was perfect. Be sure to have some ice cream to serve on the side. And maybe a little apple-y champagne to drink with it (e.g., Veuve Clicquot).
Ingredients
BAKED APPLES
Directions
Core the apples and place them in a casserole dish. Pre heat the oven to 375 degrees.
Make the sauce: Mix the water, 3/4 cup of the sugar, 1/2 TBS. of cinnamon, and juice in saucepan over medium heat. Bring to a boil, then reduce and simmer about 30 minutes so that it thickens.
Make the stuffing: Combine the remaining 1 1/2 cups sugar, raisins, orange zest, and remaining 1 TBS. cinnamon. Fill each apple.
Splash a little liqueur over the tops of the apples, then place a pat of butter on the top of each apple.
Pour the syrup around the apples.
Bake at 375 degrees for one hour. Then, remove and serve "as is," or you can pour the sauce into a saucepan and reduce it over medium heat until it thickens some more. Serve the apples with sauce spooned over them, and ice cream on the side!
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