Recipe by Chef Kate
A very simple dessert which approaches a classic in a different way.
Top Review by French Tart
It's such a shame that recipes like this got overlooked in the contest, and, I had this saved to make, but time ran out for me. However, I have made these now and what a delightful and easy recipe this was. I used apples from my garden - they are cooking apples with a tart "appley" flavour. I only had to change one thing - I had no Kahlua, and although I love Coffee liqueurs, my family are not keen; so to preserve the 5 ingredients identity, I mixed my raisins with extra maple syrup and a splash of cognac.....it was more than fine! This would be an ideal dinner party dessert, but just make sure that you do not sandwich the apple slices together with the cream when they are too hot - my cream melted on the first two apples that I assembled! An imaginative twist on a baked apple classic - thanks Kate, they were truly delicious! Karen:-)
- 4 granny smith apples
- 1 lemon, juice of
- 4 tablespoons brown sugar
- 1 cup whipping cream, chilled
- 1⁄4 cup maple syrup
- 1⁄2 cup raisins
- 1⁄4 cup Kahlua
Directions See How It's Made
- Preheat oven to 425°F.
- Slice off the top and bottom of each apple so that there is a flat surface on each end.
- Core the apples and slice each one into four equal slices (16 circular slices with holes in the middle).
- Spread the apple slices on a parchment paper covered sheet pan and sprinkle each with a little lemon juice; follow this with a liberal sprinkling of brown sugar.
- Place the tray in the oven and bake till the brown sugar is melted and the apple softened(about 10 minutes--depending on the thickness of the apple slices).
- While the apples are roasting, warm the raisins in the Kahlua over medium low heat .
- Beat the cream till stiff, adding in the maple syrup as you go (taste it--you may prefer more or less maple syrup--it shouldn't be overly sweet.
- Have four serving dishes ready.
- Remove apples from oven and place one on each plate.
- Coat each with a thin layer of cream and top with another apple slice, repeating until each plate has a neat stack of apple slices and end with cream.
- Place the raisins in the apple centers and drizzle some of the Kahlua around the plate (a squeeze bottle will allow you to decorate the plate a bit).
- The cream is easiest and prettiest to put on using a pastry bag or you can just dip the apple slices (using tongs) into the cream.