Baked Apples With Honey Cream Sauce Recipes

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.

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.

Steps:

• Core apples, being careful not to cut through bottom. Pare 1/2 inch at the stem end.
• Combine raisins and walnuts, if used, and 1 tsp honey with the ground cinnamon and ground cloves. Fill the center of the apples with this mixture.
• Place the apples in a 8" by 8" baking pan.
• In a small saucepan combine water, honey, lemon juice and cinnamon stick and bring to a boil. Simmer for 2 minutes. Remove cinnamon stick and pour syrup over apples.
• Bake in a preheated 375 oven until tender, about 45 minutes, basting occasionally with syrup from the pan.
• Serve warm or cold, with whipped cream if desired.

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.

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.

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.

Steps:

• Peel & core the apples. Cut each into 12 pieces & sprinkle with the lemon juice to prevent from browning.
• Heat the butter & sauté the apple pieces over a moderate heat. Add the pine nuts & raisins, cook for 1 minute then add the honey.
• Immediately after adding the honey stir the apples quickly & frequently so they caramelize evenly. (Be careful not to break apart the apples.).
• Add the orange-flower water to deglaze the apples. Serve hot -- .

Steps:

• Combine first 5 ingredients in small bowl. Mix in cream. Let stand until sugar dissolves and filling thickens, stirring occasionally, about 30 minutes.
• Preheat oven to 350°F. Using small sharp knife and starting at side of apple at center point, cut around each apple to make slit in skin to prevent bursting. Using small end of melon baller, scoop out core and all seeds to within 1/2 inch of bottom. Place apples upright in 8x8x2-inch glass baking dish. Spoon filling into hollow of each apple. Mound remaining filling on top of each apple (some may slide down sides). Pour juice around apples. Butter large sheet of foil. Loosely tent dish with foil, buttered side down.
• Bake apples until barely tender, about 1 hour. Uncover and bake until apples are very tender and sauce is bubbling thickly, about 20 minutes longer. Transfer apples and sauce to bowls. Serve with yogurt.

Steps:

• Center a rack in the oven and heat to 375. Line a baking sheet with parchment paper or foil, and set a 9- or 10-inch glass pie dish on top.
• Cut a small cap off the top of each apple, and set aside. Using a paring knife or corer, core the apples, making sure not to go all the way to the bottom. Cut away and reserve about 1/2 inch of peel around the tops of the apples. Rub the peeled portions of the apples with the lemon, squeezing a little juice into each opening.
• Fill each apple with an equal amount of dried apple and ginger, if using, pressing down lightly as needed to push bits into the opening. Pour 1/2 teaspoon honey over the dried fruit in each apple. Cut the butter into 4 pieces, and top each apple with a pat. Pop the caps back on the apples. (It's O.K. if they teeter). Transfer the apples, lemon wedges and a few of the reserved peels into the pie dish; pour in the cider or juice, and stir in 1 to 2 teaspoons honey. (The honey won't blend evenly into the cider, and that's fine.)
• Bake the apples, basting occasionally with the cider and honey, until you can poke them with a skewer or the tip of a knife and not meet much resistance, 50 to 70 minutes. Since apples are so variable, check early and often, as you might need more or less time.
• Let them cool for at least 15 minutes before serving moistened with a little pan sauce, and if you want, top with cold heavy cream, whipped cream or ice cream and dust with cinnamon. The apples are good warm or at room temperature. They'll keep, covered, for 2 days in the refrigerator and can be reheated in a microwave.

Steps:

• For sauce:
• Stir sugar, cream, butter, honey, and 3 tablespoons water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; bring syrup to boil. Add spices, pinch of salt, and pinch of black pepper, shaking pan to blend. Boil without stirring until sauce coats spoon, about 3 minutes. Remove from heat; stir in vanilla. DO AHEAD: Can be made 1 week ahead. Cool, cover, and chill. Rewarm before using.
• For apples:
• Melt butter in large skillet over medium-high heat. Add apples; sprinkle with sugar. Sauté apples until tender and brown in spots, about 12 minutes.
• Scoop ice cream into dishes. Top with sauce, apples, and pecans, if using.