Baked Apples With Amaretto Crunch And Creme Anglaise Recipe
- 1 1/2 c. lowfat milk
- 3 x egg
- 1/4 c. sugar
- 1 pch salt
- 1/2 tsp vanilla Baked Apples with Amaretto Crunch
- 1/2 c. apple, cider
- 1/3 c. maple syrup
- 2 Tbsp. butter
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 6 lrg apple
- 1 c. coarsely crushed amaretti cookie
- 1/2 c. dry cherries or possibly 1/2 c. dry cranberries
- 3 Tbsp. toasted slivered almonds
- In heavy saucepan, heat lowfat milk just till bubbles form around edge.
- In bowl, whisk together Large eggs, sugar and salt; gradually whisk in lowfat milk.
- Return to pan; cook over medium-low heat, stirring constantly with wooden spoon, for 3 to 5 min or possibly till thickened sufficient to coat back of spoon.
- Don't boil.
- Immediately strain through fine sieve into bowl.
- Stir in vanilla.
- Let cold at room temperature for 30 min.
- Place plastic wrap directly on surface and chill till chilled or possibly for up to 24 hrs.
- Baked Apples with Amaretto Crunch:In saucepan, bring cider, maple syrup, butter, cinnamon and nutmeg to boil, stirring frequently; reduce heat and simmer till reduced to 1 c. (250 mL), about 10 min.
- Preheat oven to 375 F (190 C).
- Using melon baller or possibly corer, core each apple, making 1-inch (2.5 cm) diameter cavity and leaving bottom intact.
- Peel apples one-quarter of the way down from tops; place upright in greased 11- x 7-inch (2 L) glass baking dish.
- Pour syrup over top; cover loosely with foil.
- Bake in oven, basting occasionally, till very tender, 50 to 60 min.
- In small bowl, combine amaretti crumbs, cherries and almonds; pack into apple cavities, mounding any excess on top and around sides.
- Baste with syrup.
- Bake, uncovered, till filling is crisp on top, about 10 min.
- Serve hot with chilled creme anglaise.
milk, egg, sugar, salt, vanilla, apple, maple syrup, butter, cinnamon, nutmeg, apple, amaretti cookie, cherries, almonds
Taken from cookeatshare.com/recipes/baked-apples-with-amaretto-crunch-and-creme-anglaise-73898 (may not work)