Prep 10 mins
Cook 40 mins
A spicy variation on an old fall favorite.
- 2 large baking apples
- 2 tablespoons crystallized ginger, chopped
- 1 tablespoon butter, melted
- 6 tablespoons water
- 1 1⁄2 tablespoons sugar
- 1 1⁄2 teaspoons fresh lemon juice
- 3⁄4 teaspoon lemon peel, grated
- 1⁄2 teaspoon ground cinnamon
- Preheat oven to 375ºF. Coat a casserole dish (big enough to hold 2 apples) with nonstick cooking spray.
- Peel apples halfway down from stem end. Core apples without cutting through the bottom.
- Place in casserole.
- Mix ginger and butter in small bowl. Spoon half of the mixture into each apple.
- Stir all remaining ingredients in small saucepan over medium heat until sugar dissolves and syrup boils.
- Pour over apples.
- Bake 30-40 minutes.
- Serve with whipped cream, if desired.
- NOTE: May be covered loosely with plastic wrap and done in microwave (on high about 6 minutes) and then remove plastic wrap and put apples under preheated broiler for about 2 minutes.
Made these last night for dessert. Both my wife and I really enjoyed them! Made as directed using Granny Smith Apples. Great dessert for a cold winter night. Made for Football Pool.
Yummy! I used 3 smaller size Macintosh apples and DD (toddler) who loves ginger and I enjoyed this for our breakfast. DD told me to make it again! I do agree with another reviewer that the crystallized ginger tastes so good but would probably be better slivered because the pieces of ginger were to big. Made using brown sugar and unsalted butter plus the rest.
Loved the ginger! Had some ginger crumbs from my last making of crystalized ginger, which was perfect for this. I had mine with ice cream, and my sister used whipped cream. I used a Cameo and a Jonagold. Will try this again with two other apple varities, to see which one I like best. Thnx so much, mikekey, for posting. Made for Comfort Cafe Summer 2009.