I’ve been reading a cookbook that I’ll be reviewing soon, and it had me drooling from page one. There are so many unique but ‘comforting’ recipes in it, and I couldn’t help but make a bunch from it. One of them is a dessert from the author’s childhood, and is perfect for the fall season because it involves apples! I made it for an evening snack the other night, and it was simply ‘sweet comfort.’
Baked Apples with Walnuts and Cream
adapted from Return to Sunday Dinner
4 Fuji apples
1/2 cup of chopped walnuts
1/2 cup brown sugar
1/2 tsp cinnamon
4 tbsps butter
2/3 cup apple cider, room temperature
1 pint heavy cream
2 tsp. caramel extract (you could use other flavourings that suit your tastes as well, like maple, butterscotch or vanilla)
• Preheat oven to 350 degrees.
• Core your apples, and place in a deep baking pan (I used a 9 x 13 casserole dish)
• Mix together walnuts, brown sugar, and cinnamon. Spoon the mix into the cored apples.
• Cut a tablespoon of butter and place on the top of each apple center, and top with any remaining filling mixture that you have left. Then pour the apple cider over the apples, evenly across all four. Bake for 45 minutes.
• Take the apples out of the oven, and then spoon some of the syrup in the pan over top of the apples. Put them each into a serving bowl, and keep spooning on the warmed syrup. mix the caramel extract into the cream and then pour the cream evenly over top of the 4 apples. Serve immediately.
I received a copy of Return to Sunday Dinner to review – all opinions are my own.