Baked Dulce De Leche Apples Recipes

DULCE DE LECHE APPLE PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix sugar, cornstarch, and cinnamon together in a bowl until well blended. Add dulce de leche; stir until evenly distributed in the sugar mixture. Stir in apples until evenly coated.
• Roll out pie crusts on a lightly floured work surface. Line a 9-inch pie plate with 1 crust. Pour in apple filling, heaping it in the middle. Cover with second crust. Pinch edges together to seal. Cut several slits into the top with a sharp knife.
• Bake in the preheated oven until edges are golden, about 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until apples are hot and bubbling, 25 to 30 minutes more.

DULCE DE LECHE

Steps:

• For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
• For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
• Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.

BAKED DULCE DE LECHE APPLES

Steps:

• Chop and mix filling, then stuff the apples and wrap in tinfoil. Place on semi-hot coals and cook for about 20 minutes.
• After cooking, place one or two marshmallows in apple center. Close tinfoil over apples for a few minutes. Then, open and eat.

BAKED APPLES WITH CAJETA

Steps:

• To prepare the cajeta, combine the milk (water if using evaporated milk), sugar and corn syrup in a large heavy saucepan over medium heat. When the mixture comes to a boil, add the baking soda which should cause the brew to become quite bubbly. Lower the heat to acheive a steady but slow simmer.
• Cook for 60 minutes. Initially, you can stir occasionally, but as the syrup thickens and becomes caramel colored you will need to stir more often. When done, cajeta will have the of a very thick syrup like one you might use on top of ice cream. Indeed, it's great on ice cream so if you have leftovers --
• The cajeta can be made well in advance and can keep for a month or more if stored properly. Just cool and store in the fridge in a tightly covered container. Rewarm before serving, adding a bit of milk or water as needed to thin it.
• To prepare the baked apples, begin by placing the piloncillo in foil and bake at 375 degrees for 10 to 20 minutes until they are soft enough to coarsely chop by hand or in a mini chopper.
• Combine the chopped pilocillo (or dark brown sugar) with the chopped pecans, butter and flour in a small bowl.
• Core each apple and slice in half, placing them cut side up into a baking dish. Pour the cider into the baking dish. Top apples with a mound of the sugar/nut mixture, placing most of it in the core hollow.
• Cover the baking dish with foil and bake at 375 degrees for 40 minutes. Remove foil and bake an additional 10-15 minutes until the apples are soft and the cider has reduced to a syrup.
• Serve two apple halves on each plate topped with the warmed cajeta.
• (Piloncillo is an unrefined brown sugar that has a bolder flavor than American brown sugar - image brown sugar with a touch of the bite of molasses. It is typically manufactured into hard nuggets or cones and sold in Mexican markets.).