Honey Baked Apples With Creme Fraiche Recipes

HONEY BAKED APPLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Core the apples, and remove the peel from the top third of each one. Place them in a baking dish, and fill the core holes with as many cranberries as you can fit.
• Meanwhile, stir together the water, brown sugar and honey in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar and honey if necessary. Once it comes to a boil, pour the mixture over the apples.
• Bake for 1 hour in the preheated oven, basting with the juices every 15 to 20 minutes. Serve with vanilla ice cream.

CARAMELIZED APPLES WITH HONEY VANILLA CRèME FRAîCHE

Steps:

• In a small bowl, mix together the crème fraîche, honey and vanilla till smooth. Cover and keep in the fridge till ready to serve.
• Melt the butter in a skillet on a low to medium heat then add the apples.
• Sautè the apples for around 5 minutes, till they soften and mix in the brown sugar and cinnamon. Cook for a further 2 minutes till the sugar has melted and the apple pieces are well coated.
• Remove from heat and allow to cool till it is just warm, then serve with a spoonful of honey vanilla crème fraîche and honey roasted pecans.

SIMPLE HONEY-BAKED APPLES

Steps:

• Wash and core each apple, hollowing out the inside while leaving the bottom intact.
• Place apples in a baking dish coated with non-stick cooking spray.
• Sprinkle the cavity of each apple with cinnamon; fill each with 2 teaspoons honey and 1 teaspoon chopped pecans {optional}.
• Cover baking dish with foil. Bake at 350℉ until apples are tender, about 1 hour to 1 hour and 20 minutes, depending on variety and size of apples.
• Serve warm as-is, with a dollop of whipped cream, or with a scoop of vanilla ice cream.

HONEY BAKED APPLES WITH RAISINS AND CINNAMON

Steps:

• In a medium saucepan, combine the apple cider, brown sugar, honey, cinnamon, salt, and pepper. Bring to a boil, reduce heat, and simmer for about 25 minutes or so, or until mixture is syrupy and reduced to about 2 2/3 cups.
• Preheat the oven to 350 degrees F. Put the apples, cut side down, in a 12-inch baking pan. Distribute the raisins, apricots, cloves, star anise, and cinnamon sticks, if using, over the apples. Pour the hot syrup over the apples. Cover the pan with aluminum foil.
• Bake 25 to 30 minutes, or until the apples are almost tender when pierced with the tip of a sharp knife. Remove from the oven, turn the apples over, add the brandy. Baste apples with the apple cider and apple brandy many times, allowing the apples to absorb the flavor. Let the pan stand, covered, for 15 minutes. Serve baked apples with the liquid and dried fruits spooned over them in a bowl. Served with whipped heavy cream or ice cream and a sprinkle of powdered sugar.

GALA APPLE "NEWTONS" WITH HONEY CREAM

Steps:

• Whisk together flour, 1/4 cup sugar, baking powder, and salt in a large bowl, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal. Drizzle with beaten whole eggs and gently stir with a wooden spoon (or pulse in processor) until incorporated.
• Turn dough out onto a lightly floured surface and gently knead a few times (dough will be very soft). Gently press into a ball and flatten into a 6-inch square. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
• Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
• Peel, quarter, and core apples, then cut into 3/4-inch pieces. Stir together butter, zests, sea salt, cardamom, and honey in a 13- by 9-inch glass baking dish, then add apples, stirring to coat, and spread in an even layer.
• Roast apples in upper third of oven, stirring occasionally, until very tender and any liquid is absorbed, 1 1/4 to 1 1/2 hours. Stir in Calvados (if using) and cool compote 20 minutes. (Leave oven on.)
• Put dough on top of 2 overlapping sheets of wax paper, then top with 2 more overlapping sheets and roll out dough into a square slightly larger than 12 inches (1/8 inch thick). Remove top sheets of paper and trim dough with a small knife into a 12-inch square. Loosely roll dough (with bottom sheets of paper) around rolling pin, then unroll, wax paper side up, onto a parchment-lined baking sheet. Carefully remove wax paper and cut dough into 3 (4-inch-wide) pieces. (If dough becomes too soft to work with, chill briefly.)
• Spoon one third of apple compote along a long side of each rectangle, leaving a 3/4-inch border on long edge and a 1/2-inch border on either end.
• Brush some of egg wash along all 4 sides of 1 rectangle, then fold pastry in half lengthwise, covering compote completely. Seal edges (including ends) by crimping with a fork dipped occasionally in granulated sugar. Form 2 more pastries in same manner, then chill on baking sheet 15 minutes. Brush pastries with remaining egg wash and lightly sprinkle with remaining tablespoon granulated sugar.
• Bake in upper third of oven until golden, 15 to 20 minutes. Cool to warm on baking sheet on a rack.
• Beat together heavy cream and crème fraîche in a bowl with an electric mixer at high speed until thickened, about 5 minutes. Fold in honey and sea salt until just combined.
• Cut pastries crosswise into 1 1/4-inch-wide slices with a serrated knife. Dust generously with confectioners sugar and serve with honey cream.

BAKED APPLES WITH HONEY CREAM SAUCE

Steps:

• For sauce:.
• Beat egg yolks and honey until light and frothy, about 10 minutes.
• Reduce speed; mix in wine.
• Transfer mixture to double boiler and stir constantly over moderate heat until custard thickens and feels heavy. It should coat the back of a spoon thickly.
• BE CAREFUL NOT TO LET THE MIXTURE BOIL!
• Remove from heat, cool to room temperature; chill to cool completely.
• Whip cream until it reaches soft peaks, then fold into cold sauce. Keep chilled until ready to serve.
• To bake apples: Preheat oven to 350°F.
• Slice top third off each apple, leaving stems intact; remove cores.
• Push butter into core cavities and rub some onto skins. Place apples in baking dish; sprinkle with sugar, pushing some sugar into cavity of each. Replace tops; sprinkle with remaining sugar.
• Bake 35-40 minutes until apples are tender. Cool to room temperature; serve with dollop of sauce between apples and tops.

HONEY BAKED APPLES

Steps:

• Put apricot pieces, wine and sugar in small saucepan; bring to the boil, reduce heat, cover and simmer for 15 minutes; add raisins and continue to simmer for a further 5 minutes; remove from heat and stir in butter until it is melted; stir in lemon zest and cashews and cool completely (can be prepared to this point up to 1 day in advance; cover and refrigerate)
• Peel and core the apples, then cut in half lengthwise, resulting in 6 halves with an indentation down the length; as each one is peeled and cored, rub with reserved lemon juice to discourage discolouration; place apples, rounded side down, in glass baking dish just large enough to hold them in one layer; evenly distribute apricot filling amongst the 6 apple halves, mounding slightly at middle
• Preheat oven to 350°F
• In a small saucepan, bring all the honey syrup ingredients, plus any lemon juice remaining, to the boil; boil rapidly for 5 minutes to thicken syrup slightly, being careful not to let mixture boil over; remove from heat and spoon over apples
• Bake apples until tender when pierced with a sharp knife, about 45-55 minutes, basting 3-4 times; allow to cool 20 minutes before serving
• These baked apples are very rich and an excellent contrast would be some crème fraiche, thick greek yoghurt or sour cream; a dollop on each apple, with some of the juices spooned over, is very nice

HONEY, MUSTARD & CRèME FRAîCHE BAKED CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin-side up, in a roasting tray just large enough for the chicken and vegetables.
• Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving

HONEY BAKED APPLES

Steps:

• In a small saucepan, bring water, brown sugar and honey to a boil. Remove from the heat. , Core apples and peel the top third of each. Place in an ungreased 9-in. pie plate. Fill apples with raisins; sprinkle any remaining raisins into pan. Pour sugar syrup over apples. , Bake, uncovered, at 350° for 1 hour or until tender, basting occasionally. Serve with ice cream if desired.

EASY APPLE CRISP WITH HONEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• Evenly spread the apple slices in the prepared dish. In a small bowl, mix the lemon juice and water, and pour over the apples. Drizzle apples with honey, and sprinkle with cinnamon.
• In a bowl, mix the brown sugar, flour, oats, and butter until the mixture resembles coarse crumbs. Sprinkle over the apples.
• Bake 25 minutes in the preheated oven, until apples are tender and topping is lightly browned.

BAKED APPLES WITH HONEY RECIPE - (4.3/5)

Steps:

• Preheat the oven to 390 ºF (200 ºC). Wash the apples. Scoop out cores to 1/2 inch of the bottom of the apples. Place the apples in a roasting tin laid with foil. Send to the oven and bake for 30 min. Remove the baked apples from the oven and let them cool until warm (otherwise honey will lose its health properties if putting it into hot apples.) As soon as the apples cool a bit, put a teaspoon of honey into each apple and sprinkle with cinnamon. Now they're ready to serve.

BAKED APPLES WITH CANDIED WALNUTS

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Oil a baking sheet.
• Halve apples lengthwise and remove core with a melon-ball cutter or a paring knife. Melt butter in a 10-inch heavy ovenproof skillet over moderate heat and sprinkle with 1/2 tablespoon sugar. Arrange apple halves, cut sides down, on sugar and cook, undisturbed, until sugar begins to caramelize, 3 to 5 minutes. Transfer skillet to oven and bake apples until tender, about 15 minutes.
• While apples are baking, cook remaining 1/4 cup sugar with salt in a dry 7- to 8-inch heavy skillet over moderately high heat, undisturbed, until sugar begins to melt, about 2 minutes. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 1 to 2 minutes more. Remove from heat. Add walnuts, stirring to coat, then pour onto baking sheet and cool 10 minutes. Break nuts into small pieces if necessary.
• Stir together yogurt and 2 teaspoons honey.
• Serve apples, cut sides up, topped with yogurt and nuts. Drizzle with additional honey if desired.

OLD-FASHIONED HONEY BAKED APPLES

Steps:

• Preheat oven to 350°. Core apples, leaving bottoms intact; peel top third of each. Place in a greased 8x4-in. glass loaf pan; fill with cranberries., In a small saucepan, combine water, brown sugar and honey; cook and stir over medium heat until sugar is dissolved. Pour over apples., Bake, uncovered, until apples are tender, 35-40 minutes, basting occasionally with juices. If desired, serve with ice cream.