Mosaic Monday - APPLES!

Joining in with Mary at the Little Red House for another Mosaic Monday! Check out the Little Red House to all the talented folks who post their beautiful mosaics!

This week it's beginning to look like fall, at least somewhere! We're starting here on Long Island, not soon enough for me. I love the cool weather! Can't wait need a jacket!

Nothing says Autumn to me more than apples. I'm a little, maybe a lot, baking challenged but baking apples has never been a problem. You can't screw it up too much! One time I used chocolate covered toffee bits by mistake. A little gross, but not inedible. Overcooking? Call it dehydrated apples! I'm always on the lookout for baked apple recipe. My grandma made them using No-Cal Black Cherry soda, sprinkled with cinnamon, simple and really good.



This one is a really great Baked Apple recipe. So good. It's saucy so I didn't bother making the Caramel Sauce, but it would have been over the top delicious. I also didn't have any cream in the house. Next time for sure!



Baked Apples with Caramel Sauce
recipe by Emily Luchetti - Four-Star Desserts
Source: Saveur Magazine October 2009
Serves: 6
Printable Recipe

FOR THE BAKED APPLES:
1⁄4 cup sugar (I used brown sugar)
1⁄4 cup maple syrup (I used Grade B)
4 tablespoons unsalted butter, at room temperature (I used 2 tablespoons)
2 tablespoons ground cinnamon
1⁄4 teaspoon 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 tablespoons dark rum

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.

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.

Tweet