Best Ginger Baked Apples Recipes

BAKED APPLES WITH PRUNES, CINNAMON & GINGER

Steps:

• Heat oven to 200C/fan 180C/gas 6. Using a sharp knife, score a line around the equator of each apple. Put them into a baking dish with a small splash of water in the bottom.
• In a bowl, combine the ginger, cinnamon, prunes and sugar. Stuff the mixture into the apples so that they are well packed. Top each with a knob of butter and bake for 35-40 mins, or until cooked through. To test, pierce with a sharp knife - it should slide straight through. The apples can be cooked up to a day ahead, then warmed through in the oven or microwave before eating.
• Remove from the oven and baste the apples with the liquid left in the dish. Serve hot or warm with the ice cream.

BAKED APPLES STUFFED WITH HONEY, ALMONDS, AND GINGER

Steps:

• Combine first 5 ingredients in small bowl. Mix in cream. Let stand until sugar dissolves and filling thickens, stirring occasionally, about 30 minutes.
• Preheat oven to 350°F. Using small sharp knife and starting at side of apple at center point, cut around each apple to make slit in skin to prevent bursting. Using small end of melon baller, scoop out core and all seeds to within 1/2 inch of bottom. Place apples upright in 8x8x2-inch glass baking dish. Spoon filling into hollow of each apple. Mound remaining filling on top of each apple (some may slide down sides). Pour juice around apples. Butter large sheet of foil. Loosely tent dish with foil, buttered side down.
• Bake apples until barely tender, about 1 hour. Uncover and bake until apples are very tender and sauce is bubbling thickly, about 20 minutes longer. Transfer apples and sauce to bowls. Serve with yogurt.

GINGER-BAKED APPLES

Steps:

• In a bowl stir together the butter, the brown sugar, the ginger, the pecans, and the raisins. Core the apples, peel the top third of them, and rub the peeled flesh with the lemon. Spoon the ginger mixture into the apple cavities, mounding it, arrange the apples in a deep microwave-safe dish, and microwave them, covered, at high power (100%), rotating the dish halfway through the cooking, for 8 minutes. Transfer the apples to 2 plates, spoon the cooking liquid over them, and serve the apples with the ice cream.

GINGER BAKED APPLES

Steps:

• Preheat oven to 375ºF. Coat a casserole dish (big enough to hold 2 apples) with nonstick cooking spray.
• Peel apples halfway down from stem end. Core apples without cutting through the bottom.
• Place in casserole.
• Mix ginger and butter in small bowl. Spoon half of the mixture into each apple.
• Stir all remaining ingredients in small saucepan over medium heat until sugar dissolves and syrup boils.
• Pour over apples.
• Bake 30-40 minutes.
• Serve with whipped cream, if desired.
• NOTE: May be covered loosely with plastic wrap and done in microwave (on high about 6 minutes) and then remove plastic wrap and put apples under preheated broiler for about 2 minutes.

BAKED APPLES WITH GINGER, DATES, AND WALNUTS

Steps:

• Preheat the oven to 350°F (175°C). Liberally butter a baking dish that will hold the apples in a single layer without a lot of extra room. Pour in the white wine or apple juice.
• In a small bowl, stir together the brown sugar, the 1 1/2 tablespoons melted butter, the flour, cinnamon, ginger, egg yolks, and lemon zest. Mash in the walnuts and dates.
• Using a melon baller, remove the stem end of the apple, then dig out the core, making sure to remove all the tough bits and seeds, but don't cut through the bottom. With a vegetable peeler, remove a 1-inch (3-cm) ring of the skin from around the top of the cavity. Stuff the apples with the walnut-date mixture, but do not overfill. Brush the exposed flesh of the apples with the 2 tablespoons (1 ounce/30 g) melted butter.
• Arrange the apples in the baking dish and bake until a sharp paring knife inserted into the apples meets no resistance, 30 to 45 minutes, basting occasionally with the liquid in the dish. If the filling is browning too quickly, drape the apples loosely with aluminum foil as they bake.
• Serving
• These apples beg to be served warm, drizzled with the pan juices and topped with a scoop of Vanilla Ice Cream (page 143), White Chocolate-Ginger Ice Cream (page 149), frothy Cider Sabayon (page 238), or simply on their own.
• Storage
• Baked apples can be cooked in advance then covered loosely with foil and rewarmed in a moderate oven before serving.
• Variation
• Vary the pan juices by using 1/4 cup (60 ml) rum or whiskey with 1/4 cup (60 ml) apple juice.
• tip
• Use a firm-fleshed apple, one that will resist falling apart during baking, such as Golden Delicious, Granny Smith, Pippin, Rome Beauty, or Winesap.

10-MINUTE GINGER CAKE "BAKED" APPLES

Steps:

• Using a spoon, remove enough of the interior of each apple so that the walls are about 1/2-inch thick all around, including the bottom, and there's enough of a well for the cake batter. Place the apples in a microwave-safe dish. Microwave the apples until just warm, 20 to 40 seconds, then remove and set aside.
• Whisk together the flour, brown sugar, ginger, cinnamon, baking powder, milk, vegetable oil, and maple syrup in a medium bowl until just combined. Spoon or pour the batter inside the apples, leaving about 1 inch of space at the top of each. Microwave the apples in the same microwave-safe dish until the batter rises and sets, about 2 minutes 20 seconds. Dust the top edges of the apples with a little fleur-de-sel and let cool slightly, then serve with Apple Cider Caramel Sauce and vanilla ice cream.
• Mix the sugar and lemon juice in a deep nonstick saucepan, place over medium heat and cover. Have a pastry brush and a small bowl of water nearby to brush the sides of the pot of any granules of sugar.
• When the sugar starts to brown, swirl the pan to ensure even browning until the sugar is amber in color, 5 to 6 minutes. Pour in the apple cider -- step back, because there will be sputtering.
• Add the butter. Swirl the pan to melt the butter, then add the heavy cream, cinnamon and ginger. Remove from the heat. The caramel will continue to thicken off the heat. Stir before serving. Makes 1 1/2 cups. Can be refrigerated for up to 2 weeks. Reheat gently on the stove top or in the microwave.

GINGER BAKED APPLES

Steps:

• Peel apples halfway down from stem end. Core apples without cutting through bottom. Place in broilerproof and microwave-safe casserole. Mix ginger and butter in small bowl. Spoon half of ginger mixture into each apple.
• Stir all remaining ingredients except cream in small saucepan over medium heat until sugar dissolves and syrup boils. Pour syrup over apples. Cover casserole loosely with plastic wrap.
• Microwave on high until apples are tender, rotating casserole twice, about 6 minutes. Uncover; spoon juices over.
• Preheat broiler. Broil apples until tops are glazed and syrup bubbles, about 2 minutes. Serve apples with whipped cream, if desired.