Raspberry Baked Apples Recipes

BAKED APPLES WITH RASPBERRY CREAM AND TOFFEE

Baked Apples With Raspberry Cream And Toffee image

Provided by Food Network

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

Ingredients

8 Fuji apples
water
white sugar
2 cups fresh raspberries
1 1/2 Tbs. confectioners sugar
1 tsp. grated lemon zest
1/2 cup heavy cream
1 cup superfine sugar

Steps:

APPLES: Core apples and peel top half. (Use melon baller to core). Place in baking dish, open end up, with approximately 1/2 inch of water surrounding. Sprinkle sugar inside and on top of the apple. Bake approximately 1 hour at 400F, until tender. Cool and serve warm or room temperature (if done in advance, refrigerate until an hour or more before serving). To serve, place room temperature (or hot) apple on plate and pour raspberry sauce over. Sprinkle with toffee pieces.
RASPBERRY CREAM SAUCE: Puree fruit in blender and put through sieve to remove seeds. Combine with sugar, zest and cream. Thin with a little water or a fruity wine if necessary. Seal and refrigerate (for up to two days) until serving.
TOFFEE: Preheat oven to 425F. Line baking sheet with parchment paper. Sprinkle sugar in thin layer. Bake for 10 minutes or until golden brown. Remove from oven and allow to cool completely on baking sheet. When cool break into pieces and remove from sheet.

RASPBERRY ROASTED APPLESAUCE

Raspberry Roasted Applesauce image

Provided by Ina Garten

Categories dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 10

Ingredients

Zest and juice of 2 large oranges
Zest and juice of 1 lemon
3 pounds Granny Smith apples (6 to 8 apples)
3 pounds sweet red apples, such as Macoun (6 to 8 apples)
1/2 cup light brown sugar, lightly packed
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons ground cinnamon
12 ounces fresh raspberries (2 packages)
Vanilla ice cream, such as Haagen-Dazs, for serving
Orange zest, for serving

Steps:

Preheat the oven to 350 degrees F.
Place the zest and juice of the oranges and lemon in a large (11-inch) ovenproof pot or Dutch oven, such as Le Creuset. Peel, quarter, and core the apples and add them to the pot, tossing them with the juices as you go.
Add the brown sugar, butter, cinnamon, and raspberries, cover, and bake for 1 to 1 1/4 hours, until the apples are very soft. Stir vigorously with a wire whisk. The applesauce will be smooth but still have a lot of texture. Serve warm with a scoop of ice cream and a dusting of orange zest.

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