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Thanksgiving: Baked Apples w/ Raisin-Nut Stuffing & Caramel Sauce

Source of Recipe

Nora Pouillon, Restaurant Nora, Washington, DC


List of Ingredients

8 large apples, such as Gala or Granny Smith
1/2 cup raisins
1 cup chopped walnuts
2 tablespoons brown sugar
4 tablespoons softened butter
1 1/2 cups water or apple cider for cooking the apples
fresh mint, for garnish

Caramel Sauce
1/2 cup sugar
1 cup hot water





Recipe

Preheat the oven to 350°F.

Remove the core from the apples with an apple corer or hollow out the core with a vegetable peeler.

Mix the raisins, chopped walnuts, sugar and butter together. Stuff as much of the raisin-nut mixture as you can into the hollowed-out core of each apple.

Put the apples into a baking pan, add enough water or cider to cover the bottom of the pan, about 1/4 of an inch high. Bake for about 30 to 40 minutes, or unitl the apples can be easily pierced with a knife and are cooked through.

For the caramel sauce:


Heat the sugar in a small saute pan on medium-low heat until it starts to melt and turns a dark amber color, about 5 to 7 minutes.

Add the water carefully; it can spatter because the sugar is so hot. Bring to a boil and cook, stirring with a wooden spoon, until the caramel disolves and the mixture is syrupy. Remove the sauce from the heat. It will thicken more as it cools.

Pour some of the caramel sauce onto the center of each plare. Place a baked apple in the middle and garnish with a sprig of mint.

YIELD: 8 Servings