Baked Apples With Honey Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Now that fall is here what better time to get fresh apples and try this! Found this recipe in a newspaper listing the source as: Piano, Piano, Piano by Susan McKenna Grant Ingredients:
3 egg yolks |
2 tablespoons honey |
1/2 cup sweet wine, such as marsala (i use icewine) |
1 cup heavy cream |
4 -6 fresh apples, use your favourite baking apples |
3 tablespoons soft butter |
1/4 cup brown sugar |
Directions:
1. For sauce:.
2. Beat egg yolks and honey until light and frothy, about 10 minutes.
3. Reduce speed; mix in wine.
4. Transfer mixture to double boiler and stir constantly over moderate heat until custard thickens and feels heavy. It should coat the back of a spoon thickly.
5. BE CAREFUL NOT TO LET THE MIXTURE BOIL!
6. Remove from heat, cool to room temperature; chill to cool completely.
7. Whip cream until it reaches soft peaks, then fold into cold sauce. Keep chilled until ready to serve.
8. To bake apples: Preheat oven to 350°F.
9. Slice top third off each apple, leaving stems intact; remove cores.
10. Push butter into core cavities and rub some onto skins. Place apples in baking dish; sprinkle with sugar, pushing some sugar into cavity of each. Replace tops; sprinkle with remaining sugar.
11. Bake 35-40 minutes until apples are tender. Cool to room temperature; serve with dollop of sauce between apples and tops.
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