With Fall upon us, we are always looking for exciting recipes to use for apples that are in season now. This Baked Caramel Apple recipe is from executive pastry chef of Bluestem in Kansas City, and was posted in the KC Star Oct. 2009
BAKED CARAMEL APPLES
Coat shallow roasting pan with unsalted butter and sugar. Set aside
In a bowl, combine
1/4 C. apple cider
1/8 C. brandy or substitute more cider
1 tsp. vanilla extract
1 tsp. ground cinnamon
pinch ground cloves
4 Tbs.. unsalted butter, melted
1/4 C sugar
1/2 C. brown sugar
1 tube premade refrigerated sugar cookie dough
Mix well
4 Braeburn apples, cored, peeled and cut into 4 wedges
Coat apples with sugar mixture and place in prepared roasting pan. Pour remaining sugar mixture into pan to cook into caramel sauce. Dot apples with dough from a pre made sugar cookie tube so that the apples are 3/4 covered.
Lightly brush cookie dough with heavy cream (1/4 C.) and sprinkle with cinnamon sugar.
Bake 350º until cookie dough is golden and apple sugar begins to bubble. Serve apples warm with butter pecan ice cream, or other flavor of your choice.
This will grace our tables soon. Enjoy.
Or information on apples, check out our apple chart and if you want to make traditional caramel apples, see our caramel apple recipe
For other articles and recipes see Mesa Food Examiner.
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