Baked Apple Halves with Maple Cream
| Baked Apple Halves with Maple Cream | Print |
Recipe type: Dessert
Author: Recipe from: Katie Flinchbaugh (Harwick)
Serves: 4
Bake the apples for this delicious dessert up to a day ahead, cool and store them in the refrigerator, covered.
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees
- Chill small mixing bowl for evaporated milk
- 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
- 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
- Whip milk and maple syrup together in chilled bowl with electric mixer at high speed 3-5 minutes until mixture thickens
- Top each baked apple half with 1½ tablespoons of maple cream and drizzle with 1 tablespoon of the reserved fruit syrup
