Best Stuffed Apples With Honey Creme Fraiche Recipes

Easiest Ever Baked Stuffed Apples image

Provided by Rachael Ray : Food Network

Categories dessert

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 McIntosh apples
1/2 lemon
4 tablespoons butter, softened
3/4 cup whole-grain cereal with dried fruit (recommended: Mueslix)
2 tablespoons dark brown sugar
1/4 cup chopped walnuts
1 pint vanilla ice cream

Steps:

Heat the oven to 425 degrees F.
Trim the tops and scoop out the center and the seeds of each apple and rub the edges of the trimmed fruit with the lemon. In a medium bowl, combine the butter, cereal, sugar, and walnuts. Fill the apples with the cereal mixture. Set the apples upright in muffin tins and bake until tender and bubbly, about 20 minutes. Transfer to serving dishes, top with ice cream and serve hot.

HONEY-BAKED APPLES WITH CREME FRAICHE image

Provided by Ellen Bales

Time 1h5m

Number Of Ingredients 6

4 large apples
1/2 c honey
1 c water
4 strips lemon zest (use a vegetable peeler to remove strips)
juice from 1 lemon
4-8 Tbsp creme fraiche

Steps:

1. Using a vegetable peeler, remove the skin from the top of the apple, around the stem. Using a melon baller, scoop out the core, being careful not to puncture the blossom end.
2. Arrange the apples upright in an 8-inch baking dish and pour honey in and around the apples. Pour the water into the dish.
3. Place a strip of lemon zest in each apple cavity, then squeeze the juice of 1 lemon evenly over the apples.
4. Bake the apples in a preheated 350-degree oven, on a rack in the middle position, until a fork inserted into the center meets little resistance, about 45-55 minutes.
5. Remove from baking dish and dollop each apple with creme fraiche.

Apple Creme Brulee image

Provided by Evelyn L Jepson

Categories Dessert

Time 1h15m

Yield 6 175ml, 6 serving(s)

Number Of Ingredients 10

4 apples, peeled and cut into large dice
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon lemon rind, finely grated
1/8 teaspoon ground nutmeg
4 egg yolks
1/2 cup white sugar
2 cups heavy cream
1 tablespoon vanilla
1/4 cup brown sugar, packed, then sifted

Steps:

In a medium, heavy-bottom saucepan, combine apples, Crispin, Spartan or Empire Apples can be used, sugar, cinnamon lemon rind and nutmeg.
Cook over medium heat, until apples softened, stirring occasionally about 10 minutes. Spread this mixture into six, 6 ounce heatproof ramekins, and chill.
In a separate bowl, beat the egg yolks with sugar.
In the saucepan that you used for the apples, heat cream, until just before boiling, scraping down the apple bits and spices on the pan into the cream mixture.
Whisking constantly, pour in the egg mixture, and continue stirring until thickened, about 20 minutes.
Do not let it boil.
Remove from heat and stir in the vanilla.
Strain evenly onto the chilled apple mixture in each ramekin, and let cool.
Let cool overnight.
At least 1 hour before serving, and up to 1 day ahead, sprinkle custards with brown sugar.
Broil for 1 to 2 minutes until sugar melts and colours.
Chill until ready to serve.