Baked Apple Halves with Maple Cream Flinchbaugh's Orchard in York PA

Wednesday Sep 8, 2010

Baked Apple Halves with Maple Cream
Recipe from: Katie Flinchbaugh (Harwick)
Bake the apples for this delicious dessert up to a day ahead, cool and store them in the refrigerator, covered.

2 lg Rome or Honey Crisp apples, halved lengthwise and cored
4 tsp margarine, cut into small pieces
1/2 cup orange juice
1 Tbsp apple cider vinegar
1/4 cup evaporated milk
2 Tbsp pure maple syrup

1. Preheat ovent to 350 degrees. Chill small mixing bowl for evaporated milk.
2. Place apples flesh side up in a 8"X8" baking dish and dot with margarine. 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.
3. Remove apples to large plate and pour juice from dish into small saucepan. Bring to a boil and reduce 3-4 minutes until thick and syrupy. Reserve 4 tablespoons.
4. Whip milk and maply syrup together in chilled bowl with electic mixer at high speed 3-5 minutes until mixture thickens.
5. Top each baked appl half with 1 1/2 tablespoons of the maple cream and drizzle with 1 tablespoon of the reserved fruit syrup.

4 Servings

Flinchbaugh's Orchard & Farm Market
110 Ducktown Road • Hellam, PA 17406 • 717-252-2540

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