Anne Rosenzweigs Baked Apples Recipes

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BAKED APPLES



Baked Apples image

Provided by Trisha Yearwood

Categories     dessert

Time 1h20m

Yield 4 servings

Number Of Ingredients 5

4 large baking apples, such as Honeycrisp
4 tablespoons (1/2 stick) butter, softened
1/2 cup brown sugar
3/4 teaspoon cinnamon
1/4 cup chopped pecans

Steps:

  • Preheat the oven to 375 degrees F.
  • Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.
  • Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core.
  • Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour.

BAKED APPLES



Baked Apples image

My dad's baked apples.

Provided by LuCynda Hansen

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 30m

Yield 4

Number Of Ingredients 4

4 tart green apples
½ cup brown sugar
4 tablespoons butter
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.
  • Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.

Nutrition Facts : Calories 269.9 calories, Carbohydrate 45 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 3.2 g, Protein 0.6 g, SaturatedFat 7.3 g, Sodium 91 mg, Sugar 40.9 g

ANNE ROSENZWEIG'S HAROSETH



Anne Rosenzweig's Haroseth image

Provided by Joan Nathan

Categories     side dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 8

1 cup sugar
1 cup diced rhubarb
1 cup kosher for Passover riesling or other off-dry white wine
1 cup toasted pecans
1 Granny Smith apple, peeled, cored and diced
1 cup diced jicama
1 teaspoon cinnamon
1 pinch cayenne pepper

Steps:

  • Bring sugar and 1 cup water to a boil in a saucepan, and simmer, uncovered, for 5 minutes. Stir in the rhubarb, and simmer for 1 or 2 minutes, until soft but still crunchy. Drain and cool.
  • Reduce the wine to 1/4 cup. In a food processor, combine the pecans, apple, jicama, wine, cinnamon, cayenne pepper and rhubarb, and pulse 2 or 3 times. Remove to bowl. If desired, add a little more sugar.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 3 milligrams, Sugar 23 grams

ANNE ROSENZWEIG'S BAKED APPLES



Anne Rosenzweig's Baked Apples image

Provided by Molly O'Neill

Categories     dessert

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

6 large Rome apples, cored and peeled
1/4 cup light brown sugar
1/4 teaspoon cinnamon
1/4 cup apple cider or applejack
1/2 cup grenadine
2 Granny Smith apples, peeled and cored
2 cups sugar
1 cup apple cider
3 tablespoons dark rum
3 tablespoons applejack
1 quart vanilla ice cream

Steps:

  • For the Rome apples, preheat the oven to 375 degrees. Place the apples in a baking dish. Combine the brown sugar and cinnamon and stuff in the apple cavities. Mix cider with grenadine and drizzle over the apples. Bake until tender, about 1 hour, basting every 5 minutes. Cool to room temperature.
  • For the syrup, dice the Granny Smith apples into 1/4-inch cubes. Over medium-high heat, cook sugar and cider until sugar is caramelized, about 30 minutes.
  • Add rum and applejack and cook 1 minute. Remove from the heat and stir in the diced apples. Ladle the warm syrup over the baked apples. Top with vanilla ice cream. Serve.

Nutrition Facts : @context http, Calories 717, UnsaturatedFat 3 grams, Carbohydrate 150 grams, Fat 10 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 85 milligrams, Sugar 133 grams

BAKED APPLES RECIPE (TWO WAYS)



Baked Apples Recipe (Two Ways) image

You can use this recipe to make stuffed baked apples with my delicious cinnamon and brown sugar mixture and nuts of your choice, or you can make baked sliced apples, tossed with the same delicious brown sugar mixture. Either way, serve your baked apples warm. This recipe is vegan and gluten free, but if you like, you can serve the cooked apples with a good scoop of your favorite ice cream!

Provided by Suzy Karadsheh

Categories     Dessert

Time 50m

Number Of Ingredients 7

3 to 4 large baking apples, (such as honeycrisp, jonagold, or pink lady)
¼ cup brown sugar
1/2 cup lightly crushed nuts, (I used 1/4 walnuts and 1/4 cup pistachios)
¼ cup raisins, (cranberries, or other chopped dried fruit of your choice)
1/2 to 3/4 tsp ground cinnamon
1/4 tsp cardamom
1 to 2 tbsp Extra virgin olive oil,

Steps:

  • Heat the oven. Preheat the oven to 375 degrees F and adjust a rack in the center
  • Make the cinnamon and brown sugar mixture. In a small bowl, combine the sugar, nuts, raisins or dried fruit of your choice. Add the cinnamon and cardamom. Mix well.

Nutrition Facts : ServingSize 0.5 apple, Calories 157.1 kcal, Carbohydrate 28.4 g, Protein 2.3 g, Fat 3 g, TransFat 0.1 g, Sodium 5.3 mg, Fiber 3.8 g, Sugar 18.7 g

BAKED APPLES WITH RUM



Baked Apples with Rum image

Provided by Alex Guarnaschelli

Categories     dessert

Time 48m

Yield 6 servings

Number Of Ingredients 13

1/2 cup dark brown sugar
1/2 cup dark rum
1/2 cup water
Kosher salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
6 whole cloves
6 small to medium-size apples, preferably a "sturdy" variety like Rome or Granny Smith, washed and cored
6 cinnamon sticks
2 tablespoons butter, cut into small pieces
1 cup apple cider
Rum raisin ice cream, optional
Sour cream, optional

Steps:

  • These are so satisfying and don't break the calorie bank if eaten without the ice cream. They can also be made without the rum. I have suggested rum raisin ice cream because I love the combination, but vanilla ice cream or even lemon sorbet would be just as delicious.
  • For the glaze: In a medium saucepan, combine the dark brown sugar, rum, water, 1/2 teaspoon salt, nutmeg, cinnamon, and cloves. Stir to blend and bring to a simmer over medium heat. Cook and reduce for 3 to 4 minutes to allow the sugar and other ingredients to blend together.
  • Prepare the apples: Preheat the oven to 375 degrees F. In a baking dish large enough to hold all of the apples, arrange the apples in a single layer. Put a cinnamon stick inside the cavity made from coring each apple. Pour the glaze over the apples and top each with pieces of butter. Add the cider to the bottom of the dish and place it in the center of the oven.
  • Cook the apples, basting them from time to time, 25 to 30 minutes, or until they are tender but not mushy. Cook's Note: Smaller apples will take less time.
  • Serve with scoops of ice cream or sour cream, if desired or just by themselves. They are also delicious leftover.

BAKED APPLES



Baked Apples image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

1/4 cup dried cherries
1/4 cup brown sugar
1/4 cup chopped pecans
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
6 Gala apples, rinsed
1/2 cup apple cider
3 tablespoons butter, cut into pats
1/2 cup maple syrup

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large bowl, mix together cherries, sugar, pecans, cinnamon and nutmeg. Put aside.
  • With a melon scooper, core apples to hollow out the middle. Do not go all the way through. Fill each apple core with dry cherry mixture.
  • Pour apple cider into casserole dish and place apples right side up. Place a pat of butter on apple hole filled with mixture. Drizzle maple syrup on top of all the apples. Bake for 50 minutes.

BAKED APPLES (POMMES BONNE FEMME)



Baked Apples (Pommes Bonne Femme) image

Pommes bonnes femmes is a classic French baked apple dish. Marie-Aude Rose, the Parisian chef behind the much-lauded all-day cafe La Mercerie in New York, learned this version from her grandmother. The tender baked apples are finished with raspberry jam and toasted hazelnuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 6

Number Of Ingredients 7

6 baking apples (preferably organic, such as Honeycrisp), cored
1/4 cup plus 2 tablespoons sugar
6 tablespoons unsalted butter, preferably European-style
Grated zest of 1/2 orange, preferably organic
1/2 cup raspberry or gooseberry jam
2/3 cup chopped toasted hazelnuts
Toasted-Flour Cookies, optional

Steps:

  • Preheat oven to 350 degrees. Fit apples snugly in a medium oval baking dish (apples should not tip over).
  • In a small bowl, combine sugar, butter, and orange zest until well incorporated. Transfer to a piping bag; pipe butter mixture into each apple, dividing evenly. Add 2 tablespoons water to baking dish.
  • Bake, basting twice with pan juices, until apples are tender but not falling apart, 40 to 50 minutes.
  • Transfer baking dish to a wire rack. Add a heaping tablespoon of jam to each apple; sprinkle each with a scant tablespoon of hazelnuts. Serve warm with cookies, if desired.

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