Baked Apples with
Caramel Rum Raisin Sauce
Serving Size : 6 Preparation Time :1:30
Amount Measure Ingredient -- Preparation Method
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4 tablespoons butter
1/4 cup sugar
2 teaspoons cinnamon
1/4 teaspoon salt
1/4 cup maple syrup
6 each apples
1/4 cup crème fraiche
3 cups Carmel rum raisin sauce page 136
Preheat oven to 350
In a small bowl, mix together the butter, sugar, cinnamon, salt, and maple syrup. Set aside.
Core the apples and put them in a baking dish in a single layer.
Fill the insides of the cored apples with the reserved butter mixture.
Place the apples in a baking dish and cover with foil. Bake until the apples are soft but still hold their shape, about 1 hour.
Place an apple on each plate. Spoon 2 tablespoon of crème fraiche in each of the apples and pour some of the Carmel rum raisin sauce around the base of each plate and over each apple. Serve extra sauce on the side.
Rum Raisin sauce
3 cups sugar
1 cup water
3/4 cup heavy cream
1/2 cup dark rum
1 cup raisin
In a medium sauce pan stir together the sugar and the water. Cook over medium heat until the sugar dissolves. Increase to high heat and cook the mixture until it is golden amber in
color. Do not stir after you increase heat. Remove the sauce pan from the heat and stir in a few tablespoons of the cream. Let the Carmel bubble and subside and then add a few more tablespoons of cream. BE Careful--THE Carmel WILL SPUTTER AS THE CREAM IS ADDED. Slowly add the rest of the cream. Stir in the rum and the raisins. Mix until combined.
Place one apple on
plate, spoon a little sauce around and then
top with Crème Fraiche.
Serve and enjoy
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