STUFFED APPLES WITH CUSTARD SAUCE
Chock-full of old-fashioned goodness, this baked apple recipe is yummy...to the core. Its sauce drizzles on so smooth and creamy, it rivals the fanciest desserts.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a blender, combine the walnuts, raisins and sugar; cover and process until blended. Stir in butter; set aside. Core apples and remove enough pulp to leave a 1-in. shell. Fill each apple with about 1/4 cup nut mixture. , Place in a greased shallow 3-qt. baking dish. Pour water around apples. Bake, uncovered, at 375° for 50-60 minutes or until tender. , Meanwhile, for custard sauce, combine the sugar, flour and salt in a saucepan. Gradually stir in milk and cream until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot milk mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool. Serve with warm apples. Refrigerate leftovers.
Nutrition Facts :
EASY CARAMELIZED APPLES
Steps:
- In a medium size pot melt the butter, then add the water, sugar and chopped peeled apples.
- Stir and cook for about 3 minutes over medium/high heat just until the sugar has melted, then lower the heat to medium/low and continue cooking and stirring often for about 8-10 minutes, add the cinnamon in the last couple of minutes. The apples should be tender and the sauce a golden brown colour.
- Move to a clean glass jar, let cool or use warm. Once it is cool it should be refrigerated, the longer it sits the thicker the sauce will become. Enjoy!
Nutrition Facts : Calories 307 kcal, Carbohydrate 67 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 63 mg, Fiber 6 g, Sugar 59 g, ServingSize 1 serving
CARAMELIZED APPLES
These caramelized apples are meant to be slightly sweet, not overpowering and sugary, so they're versatile in nature. Spicy-tart and thoroughly warming, these apples are a fabulous addition to crepes or homemade ice cream. They're equally at home as an unexpected garnish for mildly spicy grilled chicken or a tropical menu from Martinique. Cook's note: For a delicious "cheater" dessert, fill a store-bought tart shell with these apples. With the homemade goodness of the apples and apple cider reduction sauce, nobody will guess your secret!
Provided by Cucina Casalingo
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large skillet over medium heat.
- Add the apples to the pan and sprinkle with 1 tablespoon sugar.
- Sauté the apples, stirring frequently, for 6-8 minutes, until they just start to turn tender.
- Sprinkle the apples with the remaining sugar, cinnamon, and lemon zest.
- Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.
- Transfer the apples from the skillet to a serving bowl with a slotted spoon.
- Turn the heat to high and add the apple cider to the skillet, scraping up any browned bits.
- Reduce the heat slightly and allow the cider and the pan juices to simmer for 1-3 minutes, until the sauce has reduced and thickened slightly.
- If you desire a thicker sauce, dissolve the cornstarch in a teaspoon of water, stir it into the sauce, and allow it to thicken for a moment.
- Pour the finished sauce over the warm apples and serve immediately.
Nutrition Facts : Calories 155.6, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 52.3, Carbohydrate 27.6, Fiber 3.8, Sugar 22.1, Protein 0.5
CARAMEL APPLE BAKE RECIPE BY TASTY
Here's what you need: apples, lemon juice, cinnamon, salt, flour, brown sugar, butter, cinnamon, white sugar, brown sugar, flour
Provided by Camille Bergerson
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF (180ºC).
- Core apples and cut into ¼-inch (6 mm) slices, then cut those slices in half width-wise.
- In a large bowl, combine apples and all filling ingredients. Stir well and transfer to a 13x9 inch (23x33 cm) baking dish.
- For the topping - in a separate bowl, combine all topping ingredients and mash together with a fork until it forms into small and medium-sized clumps.
- Sprinkle the topping evenly over the apples.
- Bake for 40-45 minutes or until the liquid has thickened and the apples are tender.
- Cool for 10 minutes and serve with a scoop of vanilla ice cream.
- Enjoy!
Nutrition Facts : Calories 390 calories, Carbohydrate 74 grams, Fat 11 grams, Fiber 6 grams, Protein 1 gram, Sugar 58 grams
CARAMEL APPLESAUCE
This applesauce is delicious served with our Potato Latkes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- In a large bowl, toss all the apples with lemon juice, and set aside.
- Melt butter in a large skillet set over medium-high heat. Sprinkle sugar over melted butter; cook until sugar begins to brown. Add apples; cook until they turn golden brown, about 8 minutes. Stir in cinnamon and salt; remove skillet from heat.
- Place apple mixture in the bowl of a food processor; process until smooth. Store in an airtight container, refrigerated, up to 3 days. Serve warm or at room temperature.
CARAMEL CUSTARD
My husband and I have enjoyed this simple custard recipe many times, especially after a Tex-Mex meal. In fact, I've made it so often I don't even look at the recipe. See if it doesn't become a regular favorite at your house.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. , In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. , Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. , To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.
Nutrition Facts : Calories 259 calories, Fat 7g fat (3g saturated fat), Cholesterol 172mg cholesterol, Sodium 92mg sodium, Carbohydrate 42g carbohydrate (41g sugars, Fiber 0 fiber), Protein 8g protein.
CARAMELIZED WINTER FRUIT CUSTARDS
Provided by Julie Richardson
Categories Milk/Cream Mixer Egg Fruit Dessert Christmas High Fiber Cranberry Apple Pear Brandy Winter Cinnamon Christmas Eve Nutmeg Butter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 27
Steps:
- For spiced chiffon muffins:
- Preheat oven to 350°F. Lightly butter and flour 9 standard (1/3-cup) muffin cups. Sift flour and next 5 ingredients twice into medium bowl. Mix 6 tablespoons lukewarm water with vanilla in small bowl. Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Add flour mixture in 3 additions alternately with water mixture in 2 additions, beating batter until blended after each addition.
- Using electric mixer fitted with clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gradually add 2 tablespoons sugar and beat until firm glossy peaks form. Fold 1/3 of whites into batter to lighten, then fold in remaining whites. Spoon 1/4 cup batter into each prepared muffin cup.
- Bake muffins until tester inserted into center comes out clean, about 17 minutes. Cool muffins in pan on rack at least 20 minutes. Remove muffins from pan and cool completely on rack. DO AHEAD: Can be made 1 day ahead. Return muffins to muffin pan; cover and store at room temperature.
- For caramelized winter fruit:
- Melt butter in large nonstick skillet over medium heat. Sprinkle sugar over butter in skillet, then place apple slices and pear slices in single layer (if possible) atop sugar. Increase heat to medium-high and cook without stirring until fruit is golden on bottom, pressing out to single layer as fruit cooks and reduces in volume, about 8 minutes. Turn fruit over in skillet and cook until golden, about 5 minutes. Add cranberries and cook until juices in skillet are reduced by about half, about 2 minutes.
- For custard:
- Heat half and half in heavy large saucepan over medium heat just until heated through and bubbles form at edge of pan. Whisk sugar, egg yolks, and sea salt in medium bowl; whisk in cornstarch.
- Gradually add hot half and half to yolk mixture and whisk until blended. Return custard to same saucepan; stir over medium heat until custard boils and thickens, 2 to 3 minutes. Whisk in butter, then 2 tablespoons brandy. Remove from heat.
- Brush top of muffins several times with remaining 4 tablespoons brandy until absorbed. Place 1 muffin in each of 8 bowls, cups, or dessert glasses. Divide caramelized fruit among bowls. Spoon warm custard over muffins and fruit in bowls (about 1/3 cup for each). Chill at least 30 minutes. DO AHEAD: Can be made 2 hours ahead. Cover and keep chilled. Let stand at room temperature 20 minutes before serving.
APPLE TART WITH CARAMEL SAUCE
Categories Milk/Cream Food Processor Egg Fruit Dessert Bake Thanksgiving Apple Spice Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For caramel sauce:
- Bring sugar, cream, and butter to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. DO AHEAD Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.
- For crust:
- Blend flour, powdered sugar, and salt in processor. Add butter and blend until coarse meal forms. Add egg yolks. Pulse until moist clumps form. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour. DO AHEAD Dough for tart crust can be made 1 day ahead. Keep chilled.
- For filling:
- Whisk first 4 ingredients in large bowl to blend. Add apples and toss until evenly coated.
- Preheat oven to 375°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Cut overhang even with top of pan sides. Press sides of dough to bring 1/4 inch above sides of pan. Arrange apple quarters, cut side down, in circle around outer edge of pan, fitting snugly. Cut remaining apple quarters lengthwise in half; stand in center of tart, fitting snugly.
- Bake tart until apples are tender, about 1 hour 15 minutes. Remove tart from oven; brush with some of caramel sauce. Cool tart to room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with sauce. Serve, passing remaining sauce separately.
CARAMELIZED BAKED APPLES
Steps:
- Preheat the oven to 375 degrees.
- Wash and core to a half-inch of the bottoms of each apple. With a vegetable peeler, peel the tops and bottoms of each apple, leaving a band of skin approximately two inches wide. Place the apples one to two inches apart in a large baking dish. Sprinkle a little of the zest into the well of each apple. Add the cider to the dish and bake for 25 to 30 minutes or until tender but not mushy. Place the apples on a lightly oiled baking pan and allow to cool thoroughly.
- When the apples have cooled, place one cup of sugar and a half cup cold water in a medium-size heavy saucepan over medium-high heat. Stir with a wooden spoon until the sugar has dissolved. When the sugar begins to turn golden, rotate the pan to even the color. When the caramel is light amber, using a wooden spoon, carefully coat each apple with the hot caramel. (Caramel burns quickly and must be watched carefully. It will continue to cook and become a darker amber as you are working with it.) Repeat the method with the remaining sugar, using a clean, cool, medium-size heavy saucepan.
- Meanwhile, whip the cream into soft peaks and fold in the ginger and refrigerate until ready to serve the apples.
- When ready to serve, pry the apples from the baking pans with a metal spatula and arrange them on a serving platter or serve on individual dessert plates, accompanied with the ginger cream.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 6 grams, Carbohydrate 71 grams, Fat 15 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 8 grams, Sodium 18 milligrams, Sugar 64 grams, TransFat 0 grams
SPICED BAKED APPLES WITH MAPLE CARAMEL SAUCE
Steps:
- Heat oven to 375 degrees. Butter a small cake or baking pan. Use a vegetable peeler to peel a strip of skin from around stem of each apple. Use a melon baller or grapefruit spoon to scoop out core of each apple, leaving at least 1/4 inch at base. Stand apples in pan and use a paring knife to make 6 vertical cuts surrounding cavity, being sure not to pierce through bottom of apple.
- Place 1 teaspoon butter and 1 teaspoon maple syrup into cavity of each apple. Mix together brown sugar, pecans and raisins, and stuff 1/4 of this mixture into each apple. Pour remaining maple syrup and the wine into bottom of pan, and add cardamom, cloves, ginger and cinnamon.
- Bake apples, basting with liquid in pan every 5 to 7 minutes, until tender yet not collapsed, 45 minutes to an hour. Serve warm or at room temperature, with custard if desired.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 3 grams, Carbohydrate 53 grams, Fat 6 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 9 milligrams, Sugar 42 grams, TransFat 0 grams
CHEF JOHN'S CARAMEL APPLE PIE
To me, this is the purest and most intensely flavored apple pie recipe there is. The interesting thing about this recipe is the way the caramel sauce is poured over the apples and the lattice crust. You know how with a traditional apple pie some of the apple juices will caramelize as it bakes and bubble out of the pie and bake into and onto the flaky crust? That's how this whole pie is.
Provided by Chef John
Categories Desserts Pies Apple Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
- Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
- Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
- Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
- Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 48.2 g, Cholesterol 22.9 mg, Fat 16.3 g, Fiber 2.9 g, Protein 1.7 g, SaturatedFat 7.4 g, Sodium 142.4 mg, Sugar 34.8 g
CARAMELIZED APPLES IN CUSTARD SAUCE
Make and share this Caramelized Apples in Custard Sauce recipe from Food.com.
Provided by silky
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- For the sauce: Scald the milk in a heavy-bottomed saucepan.
- Blend the yolks and sugar thoroughly in a bowl with a wooden spoon and gradually stir in the hot milk.
- Return the mixture to the saucepan and stir over low heat until it thickens to the consistency of heavy cream.
- Do not boil or it will curdle.
- At once, strain the mixture into a bowl and stir in the vanilla.
- Place a piece of plastic wrap directly on the surface of the sauce and refrigerate for 30 minutes or until cold.
- Pare the apples, quarter them, and remove the stems and cores.
- Halve the quarters to make 32 apple wedges.
- Melt the butter in a large skillet and when it is foaming, add the apple wedges.
- Cook over a high heat for half a minute, then turn them over and sprinkle with the sugar.
- Cook another few minutes or until the sugar begins to caramelize, then remove the pan from the heat.
- Coat 6 dessert plates with some of the custard sauce and arrange 5 or 6 apple wedges, like the spokes of a wheel, on the sauce.
- Sprinkle delicately with cinnamon and serve immediately.
Nutrition Facts : Calories 334.9, Fat 18.1, SaturatedFat 10.4, Cholesterol 199.2, Sodium 129.2, Carbohydrate 40.5, Fiber 3.4, Sugar 31.5, Protein 5.2
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