Baked Apples With Cajeta Recipes

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BAKED APPLES WITH MARZIPAN AND ORANGE



Baked Apples with Marzipan and Orange image

I prefer peeled baked apples since they are easier to eat. To make sure they don't dry out, they need to be basted with orange juice while baking. Serve with chilled vanilla sauce or vanilla ice cream.

Provided by Allrecipes Member

Categories     Desserts     Fruit Desserts     Apple Dessert Recipes

Time 1h5m

Yield 4

Number Of Ingredients 5

4 large apples
5 ounces marzipan
1 tablespoon orange marmalade
2 tablespoons unsalted butter, cut into small pieces
¾ cup orange juice

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Peel apples and carefully cut out core using an apple corer. Place in a small baking dish side by side.
  • Knead marzipan and orange marmalade together in a small bowl and stuff mixture into the apples. Top with butter cubes. Pour orange juice into the baking dish.
  • Bake in the preheated oven until apples are soft, 55 to 60 minutes. Baste with orange juice every 10 to 15 minutes.

Nutrition Facts : Calories 339.9 calories, Carbohydrate 58.7 g, Cholesterol 15.3 mg, Fat 12.6 g, Fiber 6.9 g, Protein 3.6 g, SaturatedFat 3.7 g, Sodium 10.4 mg, Sugar 48.1 g

BAKED APPLES WITH CAJETA



Baked Apples With Cajeta image

Apples are grown in parts of Cohuila and there harvest is celebrated in an annual festival in Artega. This is one of the popular dishes served at the festival. Cajeta is a traditional thick caramel syrup or candy popular throughout Latin America by that name or as the related dulce de leche. Usually it is made with goat's milk, it can also made with cow's milk (and presented her that way). I have not tried this yet, but this comes from one of my favorite cookbooks and I just love baked apples and cajeta. The cooking time listed is a bit of an exageration as you can prepare the apples and cajeta simultaneously. Posted for the 'Zaar World Tour.

Provided by justcallmetoni

Categories     Dessert

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 11

1 quart whole milk (if you can find goat's milk, try it) or 2 cups evaporated milk (if you can find goat's milk, try it)
2 cups water (only if you are using evaporated milk)
1 cup sugar
1 tablespoon light corn syrup
1/4 teaspoon baking soda
1/2 cup dark brown sugar (or 6 ounces piloncillo see note)
1/2 cup toasted and coarsely chopped pecans
3 tablespoons butter
1 tablespoon flour
6 baking apples (Rome, Winesaps, Granny Smiths, or Mutsu)
1 1/2 cups apple cider

Steps:

  • To prepare the cajeta, combine the milk (water if using evaporated milk), sugar and corn syrup in a large heavy saucepan over medium heat. When the mixture comes to a boil, add the baking soda which should cause the brew to become quite bubbly. Lower the heat to acheive a steady but slow simmer.
  • Cook for 60 minutes. Initially, you can stir occasionally, but as the syrup thickens and becomes caramel colored you will need to stir more often. When done, cajeta will have the of a very thick syrup like one you might use on top of ice cream. Indeed, it's great on ice cream so if you have leftovers --
  • The cajeta can be made well in advance and can keep for a month or more if stored properly. Just cool and store in the fridge in a tightly covered container. Rewarm before serving, adding a bit of milk or water as needed to thin it.
  • To prepare the baked apples, begin by placing the piloncillo in foil and bake at 375 degrees for 10 to 20 minutes until they are soft enough to coarsely chop by hand or in a mini chopper.
  • Combine the chopped pilocillo (or dark brown sugar) with the chopped pecans, butter and flour in a small bowl.
  • Core each apple and slice in half, placing them cut side up into a baking dish. Pour the cider into the baking dish. Top apples with a mound of the sugar/nut mixture, placing most of it in the core hollow.
  • Cover the baking dish with foil and bake at 375 degrees for 40 minutes. Remove foil and bake an additional 10-15 minutes until the apples are soft and the cider has reduced to a syrup.
  • Serve two apple halves on each plate topped with the warmed cajeta.
  • (Piloncillo is an unrefined brown sugar that has a bolder flavor than American brown sugar - image brown sugar with a touch of the bite of molasses. It is typically manufactured into hard nuggets or cones and sold in Mexican markets.).

BAKED APPLES WITH CARAMEL SAUCE



Baked Apples with Caramel Sauce image

Provided by Food Network

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 8

6 medium baking apples, such as Boskop, Braeburn, Fuji, or Gala
4 to 6 dried figs
1/4 cup chopped almonds, toasted
1 cup sugar
1/3 cup plus 2 tablespoons butter
1 tablespoon heavy cream or creme fraiche
Juice of 1 lemon
Serving suggestion: cinnamon whipped cream or creme fraiche

Steps:

  • Preheat the oven to 350 degrees F.
  • Core the apples. Using a paring knife, score a ring around the midriff of each apple, just cutting through the skin to prevent the apples from bursting during baking. Stuff the apples with the figs and almonds. Set on a baking sheet, and bake until puffed up and soft all the way through, about 30 minutes.
  • Meanwhile, put the sugar in a saucepan with a spoonful of water, and boil to a golden caramel, about 5 minutes, depending on how much water you've added. Do not stir the sugar with a spoon, gently swirl the saucepan over the heat until the desired color. You want a nice rich caramel color, but don't let it get too dark.
  • Serve the baked apples warm from the oven with the sauce poured over and with a generous slump of cinnamon whipped cream or creme fraiche on the side.

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

BAKED APPLES



Baked Apples image

This dessert is like homemade apple pie with 90% less effort. Served al amode with a side of vanilla ice cream, this dessert is both rich and easy. I found this recipe and am posting it for the world to see courtesy of: http://frumteacher.blogspot.com

Provided by KosherCook

Categories     Dessert

Time 45m

Yield 4 baked apples, 4 serving(s)

Number Of Ingredients 5

4 large granny smith apples
4 sheets puff pastry (they usually come two to a box)
1 cup sugar
2 tablespoons cinnamon
1 egg

Steps:

  • Thaw your puff pastry.
  • Pre-heat oven to 350 *F.
  • Core and peel apples **DO NOT CUT**.
  • Mix cinnamon and sugar in a bowl.
  • Place each apple on individual puff pastry sheet.
  • Fill center of apple with cinnamon sugar mix.
  • Cover apple on all sides with pastry.
  • Place on greased cookie sheet.
  • In a separate bowl mix wisk egg and brush egg onto pastry.
  • Bake for 30 minutes or until golden brown.
  • Serve hot with vanilla ice cream.

BAKED APPLES WITH CALVADOS



Baked Apples With Calvados image

Provided by Moira Hodgson

Categories     dinner, easy, dessert

Time 40m

Yield 6 servings

Number Of Ingredients 4

6 MacIntosh or Granny Smith apples
4 tablespoons unsalted butter
2 tablespoons sugar
1/2 cup warmed Calvados

Steps:

  • Preheat oven to 350 degrees.
  • Peel, core and slice the apples in rounds. Place them in a baking dish with butter and sugar. Bake, stirring occasionally, for 30 minutes, or until the apples are tender.
  • Warm the Calvados in a small pan and pour it over the apples. Set it aflame, shaking the baking dish, until the flames die down.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 3 milligrams, Sugar 21 grams, TransFat 0 grams

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