Best Baked Apples With Caramel Sauce And Ice Cream Nuwave Recipes

BAKED APPLES

Steps:

• Preheat oven to 375°F (191°C).
• Using a handheld or stand mixer with a paddle attachment, or simply using a fork or spoon, beat/mash the butter, sugar, cinnamon, and nutmeg together until combined. Stir in the oats, then the raisins/dried cranberries/nuts, if using. Set aside.
• This can be tricky, but I recommend using a sharp paring knife and a spoon. (Or an apple corer.) I find cookie scoops can easily break or crack the apples. Using a sharp paring knife, cut around the core, about halfway or 3/4 down into the apple. Use a spoon to carefully dig out the core. Takes a bit of patience and arm muscle. Once the core is out, use a spoon to dig out any more seeds.
• Place cored apples in an 8-inch or 9-inch baking pan, cake pan, or pie dish. Spoon filling into each apple, filling all the way to the top. Pour warm water into the pan around the apples. The water helps prevent the apples from drying out and burning.
• Bake for 40-45 minutes or until apples appear slightly soft. Bake longer for softer, mushier baked apples. The time depends on how firm your apples were and how soft you want them to be.
• Remove apples from the oven and, if desired, baste the outside of the apples with juices from the pan. This adds a little moisture to the skin, but it's completely optional.
• Serve warm with salted caramel, whipped cream, or ice cream. Cover and store leftovers in the refrigerator for up to 2 days.

BAKED APPLES WITH RUM-CARAMEL SAUCE

Steps:

• Cut thin slice off bottom and top of each apple. Using paring knife or apple corer, remove core from each apple.
• In 8- or 9-inch square microwavable dish, place apples upright. Pour 2 tablespoons water over apples. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 8 to 10 minutes or until apples are tender. Reserve 1 tablespoon cooking liquid. Cut each apple in half.
• Place 2 apple halves in each individual serving bowl. For each serving, spoon 1/4 cup ice cream between apple halves. In small bowl, stir caramel topping, 1 tablespoon cooking liquid and the rum; pour over apples. Sprinkle with cinnamon.

CARAMEL APPLE BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (180ºC).
• Core apples and cut into ¼-inch (6 mm) slices, then cut those slices in half width-wise.
• In a large bowl, combine apples and all filling ingredients. Stir well and transfer to a 13x9 inch (23x33 cm) baking dish.
• For the topping - in a separate bowl, combine all topping ingredients and mash together with a fork until it forms into small and medium-sized clumps.
• Sprinkle the topping evenly over the apples.
• Bake for 40-45 minutes or until the liquid has thickened and the apples are tender.
• Cool for 10 minutes and serve with a scoop of vanilla ice cream.
• Enjoy!

BAKED APPLES WITH CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Core the apples. Using a paring knife, score a ring around the midriff of each apple, just cutting through the skin to prevent the apples from bursting during baking. Stuff the apples with the figs and almonds. Set on a baking sheet, and bake until puffed up and soft all the way through, about 30 minutes.
• Meanwhile, put the sugar in a saucepan with a spoonful of water, and boil to a golden caramel, about 5 minutes, depending on how much water you've added. Do not stir the sugar with a spoon, gently swirl the saucepan over the heat until the desired color. You want a nice rich caramel color, but don't let it get too dark.
• Serve the baked apples warm from the oven with the sauce poured over and with a generous slump of cinnamon whipped cream or creme fraiche on the side.

BAKED APPLES

Steps:

• Preheat oven to 350 degrees F. Use a paring knife or apple corer to remove the stem and seeds from the apples, making a deep hole where the filling will go.
• Combine the brown sugar, butter and cinnamon in a small bowl and mix well to combine. Add the nuts. Spoon mixture evenly into each of the apples.
• Add 1/4 cup of water to a baking dish and place apples on top.
• Bake for about 40-45 minutes, or until apples are tender when pierced with a fork. Remove from oven and allow to cool for a few minutes.
• Spoon the sauce drippings from the pan over the apples. Serve with ice cream, if desired.

BAKED APPLES IN CARAMEL CREAM

Steps:

• Combine brown sugar and water in a 9-in. square baking dish. Peel the top half of each apple; brush with lemon juice. , Place in the baking dish. Fill each with three caramels. Bake at 350° for 60-65 minutes or until apples are tender, basting every 20 minutes. , Carefully lift apples, allowing any caramel in centers to drip into pan, and place in individual dessert dishes. Pour sauce into a small saucepan; add cream. Cook and stir over medium-low heat until sauce is smooth and thick. Spoon over apples; serve immediately.

BAKED APPLES WITH CARAMEL SAUCE

Steps:

• Preheat oven to 330 degrees F.
• In a bowl, combine walnuts, raisins, ¼ cup melted butter and 4 tblsps sugar.
• Peel and core the apples, leaving them whole.
• Arrange them in a pie plate just large enough to hold them in one layer, and fill the cavity of each apple with ¼ of the walnut-raisin mixture.
• Sprinkle the zest over the apples with 1 tblsp melted butter and 2 tblsps of the sugar.
• Pour brandy around apples.
• Bake, basting occasionally, for 1 hour to 1 ½ hours, or until apples are tender.
• Keep warm, covered loosely.
• For sauce: In a saucepan, combine butter, sugars, salt and cream and cook over low heat, stirring, until sugar is dissolved.
• Increase heat to high, boil sauce for 2 minutes, and let cool to room temperature.
• Divide sauce among 4 dessert plates and put apple in center.
• Top with whipped cream.

SPICED BAKED APPLES WITH MAPLE CARAMEL SAUCE

Steps:

• Heat oven to 375 degrees. Butter a small cake or baking pan. Use a vegetable peeler to peel a strip of skin from around stem of each apple. Use a melon baller or grapefruit spoon to scoop out core of each apple, leaving at least 1/4 inch at base. Stand apples in pan and use a paring knife to make 6 vertical cuts surrounding cavity, being sure not to pierce through bottom of apple.
• Place 1 teaspoon butter and 1 teaspoon maple syrup into cavity of each apple. Mix together brown sugar, pecans and raisins, and stuff 1/4 of this mixture into each apple. Pour remaining maple syrup and the wine into bottom of pan, and add cardamom, cloves, ginger and cinnamon.
• Bake apples, basting with liquid in pan every 5 to 7 minutes, until tender yet not collapsed, 45 minutes to an hour. Serve warm or at room temperature, with custard if desired.