Baked apples with brandy sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 4 | larges | Baking apples (Rome Beauties Gold Delicious and Pippins work well) |
| 4 | tablespoons | Walnuts; chopped and toasted |
| 4 | tablespoons | Raisins; chopped |
| 4 | tablespoons | Brown sugar |
| ½ | teaspoon | Cinnamon |
| 1 | teaspoon | Lemon rind |
| 6 | tablespoons | Butter |
| 4 | tablespoons | Butter |
| 2 | tablespoons | ;water |
| ¼ | cup | Dark brown sugar |
| 1 | Whole egg and | |
| 1 | Egg yolk | |
| 2 | tablespoons | Brandy |
Directions
FILLING
BRANDY SAUCE
Preheat oven to 375 degrees F.
Partially core apples from the stem end without cutting through the bottom so the filling stays in apple. Butter a 9"x13" glass or enameled baking dish. Combine filling ingredients except butter.
Layer filling mix alternately with butter in apples. Arrange in dish and bake for 30 minutes or until tender.
Meanwhile prepare sauce: In top of double boiler over simmering (not boiling) water, combine all ingredients except brandy and cook for 15-20 minutes stirring constantly until thickened. Remove from heat and stir in brandy.
To serve: Put some sauce on warmed dessert plates and top with warm baked apples. Source: Beringer Vineyards, St. Helena, Napa Valley, California.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...