If you’re anything like me Caramel Apples and I don’t mix. Don’t get me wrong – I love me some caramel apples, but there is no hiding the aftermath. Caramel in my hair, which inadvertently makes me look like Pippy Longstocking, sticky fingers that lead me to shoplifting (simply because I can’t put things down), and chunks of caramel coated apple stuck between my teeth until I can locate a yard of floss. Not pretty, friends, NOT pretty.
This recipe is much more my style – clean and pristine – Baked Apples with Caramel sauce from Half Baked Baker, Paula. Paula has got (in my book) the perfect fall Pippy-Longstocking-hair-sticky-finger-shoplifting-apple-stuck-in-teeth-FREE caramel apple recipe. And note to self – they’ve got RUM. FTW!
Baked Apples with Caramel Sauce
Source:Saveur in Issue #123 recipe is based on one in Emily Luchetti’s Four-Star Desserts (Harper Collins, 1996).
For the baked apples:
1?4 cup sugar
1?4 cup maple syrup
4 tbsp. unsalted butter,
at room temperature
2 tbsp. ground cinnamon
1?4 tsp. kosher salt
6 firm Fuji apples, stemmed and cored
For the caramel sauce:
1 1?2 cups sugar
1?3 cup heavy cream
1?2 cup raisins
2 tbsp. dark rum
1/4 cup pecans, toasted, for garnish
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.( Mine took longer than 50 minutes to get really soft.)
Put raisins into a small bowl, add rum and let soak while making 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, toasted pecans, and ice cream, if desired.
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