Stuffed Apples Baked in Brandy, Topped With Sweet Ricotta Cream

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement