Baked Apples With Toffee Bourbon And Molasses Recipes

Steps:

• Preheat oven to 350°F. Peel skin off top third of each apple. Using small melon baller, scoop out stem and core, leaving bottom intact. Stand apples in 11x7x2-inch baking dish. Place 2 tablespoons toffee bits around apples in dish. Divide remaining bits among cavities of apples. Add 1/2 tablespoon bourbon and 1/2 tablespoon butter to cavity of each apple. Whisk cider, molasses, sugar and ginger in bowl; spoon over and around apples.
• Bake apples until tender, basting often with pan juices, about 1 hour 20 minutes. Transfer apples to bowls. Pour juices from dish into small saucepan. Boil juices until thick enough to coat spoon, about 6 minutes. Spoon sauce over apples. Serve apples warm with vanilla ice cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.
• Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.

Steps:

• Preheat oven to 375°F (190°C ).
• In a small saucepan, cook the apple, brown sugar, cinnamon, and nutmeg over a medium-low heat until softened.
• Cut three thin strips on a chilled sheet of puff pastry.
• Cut two of the strips into four and make a small lattice pattern with them. Repeat to make three more lattices.
• Cut the tops of the apples and scoop out the insides carefully with a melon baller.
• Mix some of the toffee sauce in and fill with the toffee apple mixture.
• Place the lattices on top of each apple and drape the remaining strips around the lattice, cutting off any overhang.
• Place apples in an ovenproof dish, brush the pastry with egg wash and sprinkle over some more brown sugar and cinnamon.
• Bake for 20 minutes.
• Serve with ice cream and more toffee sauce.
• Enjoy!