Prep 20 mins
Cook 1 hr
Baked apples are an overlooked dessert, in my opinion. These are served with a delicious sauce made with the liquid from the pan the apples were baking in. The apples and sauce may be made ahead and gently reheated before serving. From an October 1884 Bon Appetit from an article featuring Indian Summer Menus.Dark rum,cognac or scotch may be substituted for the bourbon.
- 6 large baking apples, cored (Rome Beauty,Granny Smith or Golden Delicious)
- 1⁄2 cup unsalted butter, cut into small pieces (1 stick)
- 3⁄4 cup packed brown sugar
- 3⁄4 cup Bourbon
- 3⁄4 cup whipping cream
- 1 1⁄2 tablespoons vanilla
- Preheat oven to 375 degrees.
- Remove 1/2 -inch strip of peel around top of each apple, using vegetable peeler.
- Arrange apples upright in shallow flameproof baking dish just large enough to accomodate apples.
- Top apples with butter;sprinkle with brown sugar, then drizzle with bourbon.
- Bake until apples are puffed and tender, basting occasionally with pan juices, 30 to 50 minutes, depending on type of apple.
- Transfer apples to platter and keep warm.
- Stir cream into baking pan and bring to a boil over high heat.
- Reduce heat to medium-high and cook, stirring frequently, until sauce is reduced by half and coats spoon, 7 to 10 minutes.
- Remove from heat and stir in vanilla.
- Spoon sauce onto serving plates.
- Set apples in center and serve immediately.
I made this omitting the cream sauce and reducing the bourbon to about 1 tablespoon per apple. I'm not a very big baked apple fan, so I was hoping this would convert me but it didn't.