Warm Baked Apples With Cranberry Caramel Sauce Recipes

WARM BAKED APPLES WITH CRANBERRY-CARAMEL SAUCE

Steps:

• Preheat oven to 350°F. Using small end of melon baller, scoop out stem end and core of each apple, leaving bottom intact. Using vegetable peeler, remove peel from top third of each. Stand apples in 11 x 7-inch glass baking dish, trimming apple bottoms if necessary to create flat surface.
• Bring 3/4 cup cream, cranberry juice concentrate, sugar, and butter to boil in heavy medium saucepan, stirring until sugar dissolves. Pour syrup over apples, adding some to hollow centers. Bake apples until tender, basting once, about 1 hour.
• Meanwhile, beat remaining 1/2 cup cream in medium bowl until peaks form. Chill whipped cream in bowl.
• Transfer each apple to shallow bowl, emptying any juices from center into baking dish. Pour syrup from dish into medium saucepan. Boil syrup until thick enough to coat spoon, 2 to 3 minutes. Spoon over warm apples. Top each baked apple with whipped cream.

CRANBERRY AND CARAMEL BAKED APPLES

Steps:

• Preheat oven to 375° F. Combine all the ingredients, except for the apples, in a small bowl, Mix well to combine all the ingredients with the butter.
• Halve and core apples. Place on a foil-lined rimmed baking sheet, cut-sides up.
• Divide the topping among the apple halves and press firmly into the surface.
• Bake for 35 minutes, for until the apples are crisp-tender when pierced with tip of sharp knife.
• Let baked apples stand for 5 minutes and then drizzle lavishly with salted caramel sauce and serve.

BAKED APPLES WITH CARAMEL SAUCE

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.

CRANBERRY-APPLE CAKE WITH SALTED CARAMEL GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a tube pan.
• Place flour, white sugar, oil, eggs, vanilla extract, baking soda, and salt in a mixing bowl. Beat using an electric mixer until smooth. Stir in apple, pecans, and cranberries until well blended. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and set aside.
• Combine brown sugar, butter, and milk in a small saucepan. Bring mixture to a rolling boil over high heat; continue to boil, stirring occasionally, for 5 minutes. Remove from heat. Stir in vanilla extract and salt.
• Pour glaze over the hot cake. Let cake sit in the pan to cool and for glaze to set, about 2 hours.
• Remove cake from the pan. Place onto a plate, top-up; the glaze may puddle around the bottom edge of the cake. Serve when completely cool.

BAKED APPLES AND CRANBERRY SAUCE

Steps:

• Preheat oven 375 degrees.
• (Can be baked in Microwave).
• Core apples and peel back the top to prevent spliting.
• Place apples in baking dish.
• Put cranberry sauce inside and on top apples.
• Add juice (I used cranberry juice).
• Bake 45 minutes or untill apples are tender.

BAKED APPLES WITH CARAMEL SAUCE

Steps:

• Preheat oven to 330 degrees F.
• In a bowl, combine walnuts, raisins, ¼ cup melted butter and 4 tblsps sugar.
• Peel and core the apples, leaving them whole.
• Arrange them in a pie plate just large enough to hold them in one layer, and fill the cavity of each apple with ¼ of the walnut-raisin mixture.
• Sprinkle the zest over the apples with 1 tblsp melted butter and 2 tblsps of the sugar.
• Pour brandy around apples.
• Bake, basting occasionally, for 1 hour to 1 ½ hours, or until apples are tender.
• Keep warm, covered loosely.
• For sauce: In a saucepan, combine butter, sugars, salt and cream and cook over low heat, stirring, until sugar is dissolved.
• Increase heat to high, boil sauce for 2 minutes, and let cool to room temperature.
• Divide sauce among 4 dessert plates and put apple in center.
• Top with whipped cream.

CARAMEL APPLE BAKE RECIPE BY TASTY

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!

BAKED APPLES IN CARAMEL CREAM

Steps:

• Combine brown sugar and water in a 9-in. square baking dish. Peel the top half of each apple; brush with lemon juice. , Place in the baking dish. Fill each with three caramels. Bake at 350° for 60-65 minutes or until apples are tender, basting every 20 minutes. , Carefully lift apples, allowing any caramel in centers to drip into pan, and place in individual dessert dishes. Pour sauce into a small saucepan; add cream. Cook and stir over medium-low heat until sauce is smooth and thick. Spoon over apples; serve immediately.

WARM APPLE-CRANBERRY DESSERT

Steps:

• In a greased 5-qt. slow cooker, combine apples, cranberries, 1/4 cup brown sugar and lemon juice. In a small bowl, mix flour, salt and remaining brown sugar; cut in butter until crumbly. Sprinkle over fruit mixture., Cook, covered, on high 2 to 2-1/2 hours or until apples are tender. Serve with ice cream and pecans.

CARAMEL APPLE CRANBERRY PIE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Press one of the pie pastries into a 9-inch pie plate; reserve the remaining pastry.
• Pour the lemon juice into a container that large enough for the apples and fill halfway with cold water. Peel and slice the apples into the lemon water; set aside.
• Melt the butter in a large saucepan over medium heat. Stir in the flour and cornstarch to form a paste. Stir in 2 tablespoons of water along with the vanilla extract, 1/2 cup white sugar, brown sugar, 1 teaspoon cinnamon, and nutmeg; bring to a simmer. Drain the apples and add them to the sugar mixture along with the cranberries. Cook and stir 5 minutes; remove from the heat and allow to cool slightly.
• Pour the fruit into the pie plate and press on the top crust. Stir together 1 tablespoon of white sugar and 1/2 teaspoon of cinnamon; sprinkle over the pie.
• Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the top crust is golden brown, 35 to 40 minutes.