Caramelized Baked Apples Recipes

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!

Steps:

• Place cored apple in apple baker or baking dish.
• Sprinkle apple with brown sugar (push some down into the core).
• Top with caramel ice cream topping and pecans.
• Bake at 350 for 30-45 minutes (depending on size of apple).

Steps:

• Preheat the oven to 375 degrees.
• Wash and core to a half-inch of the bottoms of each apple. With a vegetable peeler, peel the tops and bottoms of each apple, leaving a band of skin approximately two inches wide. Place the apples one to two inches apart in a large baking dish. Sprinkle a little of the zest into the well of each apple. Add the cider to the dish and bake for 25 to 30 minutes or until tender but not mushy. Place the apples on a lightly oiled baking pan and allow to cool thoroughly.
• When the apples have cooled, place one cup of sugar and a half cup cold water in a medium-size heavy saucepan over medium-high heat. Stir with a wooden spoon until the sugar has dissolved. When the sugar begins to turn golden, rotate the pan to even the color. When the caramel is light amber, using a wooden spoon, carefully coat each apple with the hot caramel. (Caramel burns quickly and must be watched carefully. It will continue to cook and become a darker amber as you are working with it.) Repeat the method with the remaining sugar, using a clean, cool, medium-size heavy saucepan.
• Meanwhile, whip the cream into soft peaks and fold in the ginger and refrigerate until ready to serve the apples.
• When ready to serve, pry the apples from the baking pans with a metal spatula and arrange them on a serving platter or serve on individual dessert plates, accompanied with the ginger cream.

Steps:

• For the streusel: Preheat the oven to 325 degrees F.
• In a bowl, combine flour, butter, brown sugar, pecans, and smoked paprika. Using a pastry cutter, work the ingredients until a rough dough forms; it should resemble large grains. Place streusel on a nonstick baking sheet in an even layer. Sprinkle cheese on top. Bake until toasty, 15 to 20 minutes.
• For the apples: In a medium saute pan over medium-high heat, add sugar and water. Bring to a low boil, occasionally swirling the pan. Cook for about 5 minutes until the sugar begins to caramelize and turn light brown to amber; this is a little tricky and needs to be watched continuously. When light brown, turn off the heat, add the apples and whisky, and light on fire to flambe (this will cook out some of the alcohol). Then, add the butter and turn heat to low. Cook the apples, flipping to coat in the caramel, about 2 to 4 minutes. In the meantime, combine the whipped cream and creme fraiche.
• To assemble: Divide the apples into 8 individual serving dishes or one large one. Top with a dollop of the creme fraiche mixture and some streusel.

Steps:

• Remove stems and thoroughly wash and dry apples; insert pop sticks into tops. Line a baking sheet with parchment and grease the parchment; set aside., Place caramels and water in a small saucepan; cook and stir over medium-low heat 3-5 minutes or until smooth, stirring frequently. Remove from heat; cool slightly. Dip each apple in caramel mixture, allowing excess to drip off. Place on prepared pan. Refrigerate until set.

Steps:

• Melt the butter in a large skillet over medium heat.
• Add the apples to the pan and sprinkle with 1 tablespoon sugar.
• Sauté the apples, stirring frequently, for 6-8 minutes, until they just start to turn tender.
• Sprinkle the apples with the remaining sugar, cinnamon, and lemon zest.
• Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.
• Transfer the apples from the skillet to a serving bowl with a slotted spoon.
• Turn the heat to high and add the apple cider to the skillet, scraping up any browned bits.
• Reduce the heat slightly and allow the cider and the pan juices to simmer for 1-3 minutes, until the sauce has reduced and thickened slightly.
• If you desire a thicker sauce, dissolve the cornstarch in a teaspoon of water, stir it into the sauce, and allow it to thicken for a moment.
• Pour the finished sauce over the warm apples and serve immediately.