Baked Apple With Cashew Raisin Cream Sauce Recipes

APPLE AND RAISIN SAUCE

Steps:

• Melt butter in a skillet over low heat. Add apples, and increase the heat to medium-high. Cook for 5 minutes, stirring occasionally. Stir in the white wine, brown sugar, cinnamon, vanilla, and golden raisins. Cook over medium heat until the liquid has reduced and is thick.

BAKED APPLES WITH CASHEW CREAM SAUCE

Steps:

• Wash apples and remove cores without cutting through the bottoms of the apples. Slit the skin around the middle of each apple to prevent bursting while they bake.
• Place apples in baking dish. Stuff each apple with raisins, sprinkle with cinnamon and fill with apple juice. Pour remaining juice in the bottom of the baking dish. Bake in a preheated 400º oven for 30 minutes.
• TO PREPARE THE CASHEW CREAM: Grind nuts in a blender until pulverized. With the machine running, add the maple syrup, vanilla, and a tablespoon of water. Add more water a little at a time until you have the consistency you desire. Top baked apples with cream to serve.

BAKED APPLES WITH RAISINS

Steps:

• Preheat oven to 375°F. Using melon baller, scoop out stem, core and seeds of apples, leaving bottom intact. Using vegetable peeler, peel skin off top half of each apple. Arrange apples, cavity side up, in 13x9x2-inch glass baking dish.
• Stir raisins and sugar in small bowl to blend. Pack about 2 tablespoons raisin mixture into cavity of each apple. Sprinkle any remaining raisin mixture into dish around apples. Pour juice over and around apples. Dot apples with butter.
• Bake apples 15 minutes; baste with juices. Continue to bake until apples are slightly puffed and tender, basting every 10 minutes, about 1 hour 10 minutes. Transfer baking dish to work surface; let apples stand 10 minutes, basting occasionally.
• Transfer apples to bowls. Spoon pan juices over and serve warm.

MELE ALLA CREMA (BAKED APPLES WITH CREAM)

Steps:

• Soak 4 ounces of amaretti cookies in the wine until very soft.
• Meanwhile, dissolve sugar in saucepan over moderate heat, stirring.
• In separate saucepan, heat 1/2 cup heavy cream until it boils. When sugar has dissolved and browned, add boiling cream, mixing well. Scrape down sides and corners of saucepan. Let cool.
• Preheat oven to 350 degrees.
• Whip the remaining 1/2 cup cream until firm. Reserve Y of the whipped cream for decorating. Add the rest to the cooled sauce.
• Fill each apple with the soaked amaretti. Put apples in a greased baking dish and add water to a depth of 1/8 inch. Place in the oven and bake about half an hour, until the apples are tender but still firm.
• Remove from the oven and let cool. Arrange the apples in a deep serving dish. Pour cream sauce over them and pipe reserved whipped cream around them. Crumble the remaining amaretti cookies and sprinkle over all.

BACK IN TIME BAKED APPLES WITH VANILLA SAUCE

Steps:

• 1. VANILLA SAUCE: Bring milk to a boil in a large saucepan. (This will increase in volume while cooking so use a pan that is twice the size you think you need)
• 2. Combine the sugar, salt, cornstarch and egg until well mixed.
• 3. Remove milk from the stove and add the sugar mixture stirring with a wire whisk until completely blended. Return to heat, medium, and boil for 5 minutes stirring constantly.
• 4. Remove from heat and stir in vanilla. Serve sauce warm over apple dumplings. (My bet is you will start doubling this part of the recipe, there can never be too much vanilla sauce.)
• 5. CINNAMON SUGAR MIXTURE: Combine cinnamon and sugar until well mixed.
• 6. EGG WASH: Beat egg, water and salt together with wire whisk until well blended.
• 7. APPLE DUMPLINGS: Roll out dough using either Barb's Favorite Never Fail Pie Crust or your favorite dough recipe, to a rectangle measuring 24 x 18 inches and cut into 12 6 x 6 inch squares.
• 8. Put one peeled and cored apple in the center of each square.
• 9. Pour 1/12 of cinnamon sugar mixture into the cored out center of each apple. (That's about 3 teaspoons each).
• 10. Cover the apples over by bringing the four corners of the square together and sealing by pressing with your hands. Brush with egg wash.
• 11. Place on a greased sheet pan (I use Pam for this), with the folded corners side up.
• 12. Bake in a preheated 450 degree oven for 15 minutes. Then turn the heat to 400 degrees and continue to bake an additional 30 minutes or until apples are tender. (To avoid breaking the crust I use a bamboo skewer to check the apples. They should be easy to pierce when done.)