I know I mentioned in my last post that it was time to lighten up after all the rich holiday food we’ve eaten during the holidays. But, when I found myself with a few Cortland apples and one Granny Smith a bit past their prime, a small amount of salted caramel sauce (left over from the salted caramel apple pie from Thanksgiving)…yes, it really keeps that long in a covered container in the fridge, and enough heavy cream left in the quart container that was approaching its expiration date….what was I to do?
It seemed only right that I put it all together, turning it into a Caramelized Baked Apple. So easy and soooo gooood!
Caramelized Baked Apple
Preheat oven to 375 degrees
Core the apple from the stem end, leaving the bottom intact. If you don’t have an apple corer I’ve found a melon baller works great for this task.
Peel about an inch of skin from the stem end.
Place the apples in a baking dish and pour about an inch of apple cider or apple juice around the apples.
Bake for 20 to 40 minutes until tender. This will vary depending on the size of the apples.
Place on serving dish, drizzle with caramel sauce, and serve with dollops of whipped cream. Grab a spoon and dig in…
