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Cinnamon Caramel Baked Apples |
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Serves: 6 Print this RecipeThese burnished baked apples are infused with cinnamon-scented caramel. The caramel is baked into the apples until they tinge with brown, and then a thin glaze is gilded over the top. 2/3 cup butterscotch caramel ice cream topping 1 tablespoon ground cinnamon Pinch salt 1 tablespoon brandy, or 1 teaspoon apple cider vinegar 6 large rome apples, cored through their stem ends, bottoms left intact 1/2 cup raisins Heat the oven to 375°F. Mix the caramel topping, cinnamon, salt, and brandy in a bowl. Set the apples, cored-side up, in a large pie plate or other flat baking dish. Fill the cavity of each apple with raisins. Spoon about half of the caramel mixture over the apples and bake for 30 minutes. Baste with half of the remaining sauce and bake until the caramel is lightly browned and the apples are tender, about 20 minutes more. Cool for at least 10 minutes and top with the remaining sauce. Serve warm. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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