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Baked Cinnamon-Apples
Serve with Kendall-Jackson Chardonnay, Late Harvest Chardonnay
Nothing beats the aroma of these baked apples. And the taste is the perfect ending to an autumn meal. A glass of Kendall-Jackson’s Late Harvest Chardonnay is the perfect accompaniment. And you might consider just a dollop of premium ice cream or whipped cream to put your party “over the top.”
6 servings
Ingredients:
Butter for the pan
6 Fuji apples
6 Tbsp. butter
1/2 C. granulated sugar
1 1/2 tsp. cinnamon
1 1/4 C. brown sugar
3 Tbsp. water
Preparation:
Preheat the oven to 325°F. Butter the bottom and sides of the 8" x 12" Le Creuset Roaster.
Peel the apples with a paring knife or vegetable peeler in a spiral motion leaving a 1/2" wide strip of peel around the apple intact. Core and trim the apples, leaving a round opening at the top. Trim a small amount off the bottom of the apples to create a flat surface. Put the apples, bottoms-down, in the prepared baking dish. Cut 3 Tbsp. of the butter into 6 pieces and put 1 piece on top of each apple.
Combine 1/3 cup of the granulated sugar and the cinnamon. Sprinkle over the tops of the apples. Bake until the sugar is melted, 15-20 minutes.
Combine the brown sugar, remaining granulated sugar and the water in a small saucepan. Bring to a boil over medium heat and cook, stirring often until thick, about 5 minutes. Remove from the heat and whisk in the remaining 3 Tbsp. butter.
Arrange the apples on serving dishes and pour equal amounts of the caramel sauce over each apple. Serve warm.
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