Stuffed Apples Baked in Brandy, Topped With Sweet Ricotta Cream

"Take the chill off of winter evenings with this warm, creamy-sweet combination of ricotta cheese, cranberries and brandied apples. It makes the the perfect sweet ending to your next meal."
 
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Ready In:
1hr 5mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Ricotta Cream:

  • In a small bowl add the ricotta cheese, cinnamon, powdered sugar, heavy cream, and liqueur; mix well until well blended and smooth. Refrigerate.
  • Baked Apples:

  • Place rack in the center position of oven.
  • Preheat oven to 350 degrees.
  • Wash apples well; core. Peel off the skin around the top, leaving two-thirds of the apple unpeeled.
  • Hollow out about a 1 1/2-inch wide by 2 1/2-inch deep cavity in the center of each apple (a grapefruit spoon works well for this). Score the apples with the tip of a knife to prevent them from bursting while baking.
  • Place the apples in a 9-inch oven-proof glass pie dish.
  • Mix together the dried cranberries, toasted walnuts, brown sugar, cinnamon, nutmeg, salt, and butter in a small bowl. Blend well.
  • Evenly fill the apples with the cranberry/walnut filling.
  • Pour the 3/4 cup of apple brandy around the apples. If necessary, add water so that the liquid comes about 1-inch up the sides of the apples.
  • Drizzle the remaining tablespoon of apple brandy evenly over the filling in the apples.
  • Bake for 25 to 30 minutes, until the apples are tender.
  • Serve warm, topped with a generous dollop of the sweet ricotta cream and a sprinkling of lemon zest.

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RECIPE SUBMITTED BY

<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> It was at my Italian grandmother's apron strings, in the "Patterson, New Jersey region" of Italy, that I learned the secrets of creating real home style Italian dishes, and where my passion for food and my culture were nurtured. Always kept neat as a pin, grandma's kitchen was the centerpiece of our social settings and the focal point of our lives together as a family. Yes, it was the heart of her home. There, friends and family exchanged news, grandchildren stood on stools over the counter and grated chunks of Romano and Parmesan cheese to be served with dinner, and under the watchful eye of grandma the women (young and old) planned and prepared mouthwatering menus that reflected the marvelous flavors and textures of Italian cooking. On any given day tantalizing aromas would build and escape through her kitchen window, dance about the balcony and drift down onto the street; where men chatting on the corner of Putnum Street would stop in their tracks to inhale the mouth-watering fragrance. So many sumptuous meals were prepared in that modest, yet functional, kitchen. If I close my eyes and think of Grandma's cooking, I can vividly recall some of those fragrant food memories: tomato sauce with meatballs and sausages simmering on the stove top; onions, peppers and garlic roasting in a fragrant pool of olive oil, Neapolitan pizza with vine-ripened tomatoes (from grandpa's garden), fresh garlic, basil, Parmesan and anchovies bubbling in the oven; Italian bread smothered with creamy butter, minced garlic, and fresh parsley toasting under the broiler ... "Yummmmm - Heaven in your mouth!" Among the many recipes that I've collected over the years, are those that I hold especially near and dear. They are tattered, faded pieces of paper that provide a glimpse into my past -- Family recipes passed down from mother to daughter, granddaughter to great-granddaughter. Generations of my family's heritage are captured in grandma's recipes for flavorful soups (Minestrone, Pea, Ruccola); hearty meat, poultry and fish dishes (braciole, pot roast, chicken casseroles, seafood stews); fresh vegetable entrees and salads, and those baked goodies that bring a happy ending to every meal (Ricotta pies, Struffoli, Cenci, Pine Nut cookies). Whenever I am 'hungry' for "the good old days" or I want to soothe my soul after a tiring day, these are the comfort-recipes to which I turn. I once heard it said: "What distinguishes great cooks from good cooks is that great cooks love to cook. Every meal is an opportunity to express that love." A credo that I am certain grandma lived by -- I believe that she prepared her meals to fill her family and friends with love. I am proud of grandma's spirit of "abbondanza" (an abundant table). Indeed, no one ever left grandma's table hungry. I'd like to share with you some of the foods from my beloved grandmother's kitchen. Enjoy and make these Italian classic favorites in your own family's kitchen. Buon appetito!
 
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