Recipe by evelyn/athens
These are scrumptious.
Top Review by Kay D.
Wow! This was incredible. I would serve this to guests, and I believe I will the next time we have a family dinner. The caramel sauce was simply amazing. I cut the amount of brandy in half (using 3/4 cup), because I was afraid it would overpower the dish. I needn't have worried. This was very smooth, with no "alcohol" taste to it at all. The caramel sauce is sweet, but paired with the very tart Granny Smith apples, the entire dish is just out of this world. Thank you! :)
- 7 teaspoons chopped walnuts
- 7 teaspoons raisins
- 4 granny smith apples
- 1 teaspoon freshly-grated lemon, zest of
- 1⁄4 cup butter, melted,plus
- 1 tablespoon butter, melted
- 6 tablespoons sugar
- 1 1⁄4 cups brandy
- 1 tablespoon butter, cut into bits
- 2 tablespoons sugar, plus
- 2 teaspoons sugar
- 2 tablespoons firmly packed brown sugar, plus
- 2 teaspoons firmly packed brown sugar
- 1⁄4 teaspoon salt
- 1⁄2 cup heavy cream
- whipped cream, as an accompaniment
Directions See How It's Made
- Preheat oven to 330 degrees F.
- In a bowl, combine walnuts, raisins, ¼ cup melted butter and 4 tblsps sugar.
- Peel and core the apples, leaving them whole.
- Arrange them in a pie plate just large enough to hold them in one layer, and fill the cavity of each apple with ¼ of the walnut-raisin mixture.
- Sprinkle the zest over the apples with 1 tblsp melted butter and 2 tblsps of the sugar.
- Pour brandy around apples.
- Bake, basting occasionally, for 1 hour to 1 ½ hours, or until apples are tender.
- Keep warm, covered loosely.
- For sauce: In a saucepan, combine butter, sugars, salt and cream and cook over low heat, stirring, until sugar is dissolved.
- Increase heat to high, boil sauce for 2 minutes, and let cool to room temperature.
- Divide sauce among 4 dessert plates and put apple in center.
- Top with whipped cream.