Prep 10 mins
Cook 1 hr 5 mins
Such an easy and an indulgent dessert! Baked apples with maple syrup, pecans, Calvados or brandy, served with a rich, creamy toffee fudge sauce. (You can also use apple juice if you wish.) These make an ideal dinner party dessert, as the can be put in the oven to bake, as everyone sits down for their appetisers or main course! If you really want to push the boat out - serve these with an extra dollop of cream or even some vanilla ice cream! These apples are better eaten warm, rather than hot - so let them rest for about 5 minutes before serving, ideally whilst you make the toffee sauce.
- Preheat the oven at gas mark 4/180°C/375°F.
- Core the apples and, with a sharp knife, cut a line round the middle of them.
- Put them in a roasting tin & press the butter, sugar & pecan nuts, alternately, in to the holes and press any excess on top.
- Put the Calvados, brandy or apple juice with the lemon juice and maple syrup into the tin.
- Put them into the oven and cook for about 40 to 50 minutes or until tender.
- Then take the tin out of the oven, remove apples to a plate or dish and pour the cooking juices and liquid into a saucepan. (Making sure, the nuts are not included - strain them out and put them back with the apples).
- When you want to eat pudding, put the saucepan on a high heat on the hob. Let bubble until reduced and thickened; it should be like a thick sticky syrup.
- Stir in the cream and let bubble again for a few minutes; pour this sticky toffee sauce over the apples and serve with an extra dollop of fresh cream or vanilla ice cream.
Very good indeed !! I added some chrystallized ginger to the butter/pecan stuffing mix and served with whipped cream. Easy and versatile too - thanks FT.
You're not kidding, Karen! This is easy and rich with that toffee sauce; I served this with lightly sweetened whipped cream--mmm-good! The family scarfed 'em up in no time flat!! *Hidden Gems RSC #10*