Baked Apple Halves with Maple Cream

Baked Apple Halves with Maple Cream
Bake the apples for this delicious dessert up to a day ahead, cool and store them in the refrigerator, covered.
Recipe type: Dessert
Serves: 4
  • 2 large Rome or Honey Crisp apples, halved lengthwise and cored
  • 4 tsp. margarine, cut into small pieces
  • ½ c. orange juice
  • 1 Tbsp. apple cider vinegar
  • ¼ c. evaporated milk
  • 2 Tbsp. pure maple syrup
  1. Preheat oven to 350 degrees
  2. Chill small mixing bowl for evaporated milk
  3. Place apples flesh side up in a 8"X8" baking dish and dot with margarine
  4. Pour orange juice and vinegar over top, cover with foil and bake 40 to 45 minutes until apples are soft but still hold their shape
  5. Remove apples to large plate and pour juice from dish into small saucepan
  6. Bring to a boil and reduce 3-4 minutes until thick and syrupy. Reserve 4 tablespoons
  7. Whip milk and maple syrup together in chilled bowl with electric mixer at high speed 3-5 minutes until mixture thickens
  8. Top each baked apple half with 1½ tablespoons of maple cream and drizzle with 1 tablespoon of the reserved fruit syrup


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