Stuffed Apples With Honey Creme Fraiche Recipes

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.

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.

STUFFED BAKED APPLES

Steps:

• Cut off the top of four apples and remove the hearts.
• Chop the pecans and the extra apple into small pieces. In a small bowl, mix the apple and the pecans with cinnamon and sugar. Add the vanilla and the egg and whisk them for a few seconds.
• Fill the four apples with the pecan mix.
• Bake the apples in a preheated oven (350°F) for 30 minutes.
• Sprinkle some powdered sugar to decorate.

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.

APPLE TART WITH CREME FRAICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan and line with parchment paper.
• Combine butter, 1 cup plus 2 tablespoons flour, 1/4 cup plus 2 tablespoons sugar, and 1 teaspoon vanilla extract in the bowl of a food processor; pulse until mixture resembles breadcrumbs. Turn out onto a clean work surface and quickly form into a ball. Dust a large piece of plastic wrap with flour and place pastry on top. Cover with a second piece of plastic wrap and roll out between the wrap to fit the 9-inch springform pan.
• Place pastry into the bottom and the sides of the prepared springform and prick numerous times with a fork. Line pastry with parchment paper and a layer of pie weights or dried beans. Bake in the preheated oven until the pastry crust is firm but not hard, about 15 minutes. Let the pastry cool for 5 minutes. Carefully remove the parchment paper and weights; continue baking until the crust sets, about 5 minutes more.
• Layer thinly sliced apples evenly over the pre-baked pastry crust.
• Whisk creme fraiche, eggs, and vanilla extract together in a bowl. Pour over apples.
• Bake tart in the preheated oven on top of a baking sheet (in case some filling spills) until tart is set and the top is golden brown, about 30 minutes. The filling should still be a little wobbly, as it firms up while cooling.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Strain apricot jam through a sieve. Combine apricot jam and water in a saucepan and heat until runny, about 3 minutes. Brush the jam over the top of the tart. Mix sugar and cinnamon in a small bowl and sprinkle over tart.
• Place tart under the broiler until the top is golden brown, about 1 to 2 minutes.