Method

Stir together sugar and water in heavy-bottomed 2-3 quart pan. Set over high heat; let cook at a rapid boil for 8-10 minutes, without stirring or shaking. When syrup starts to caramelize, swirl the pan to spread the color. The moment it reaches a dark caramel shade, remove the pan from the heat. Pour in cream, stirring constantly with a long wire whisk as the caramel bubbles up. When incorporated, reheat just to a boil, still whisking. Remove from heat; cool. Preheat oven to 350 F. Peel and core apples. Slice just enough from the top and bottom of each apple so that it can balance on either side. Arrange trimmed apples in a roasting pan, deep baking dish or casserole large enough to allow about 1 inch of space between them The sides of the pan should be higher than the fruit. Pour sauce over apples; seal the dish with foil or tight-fitting ovenproof cover. Bake 20 minutes; then remove from oven and uncover dish. Turn each apple upside-down. Cover, bake 20 minutes more. Turn apples over a second time, cover and bake 10 minutes. Apples should be tender all the way through, but not mushy. Remove apples from sauce and simmer sauce over medium heat until juices evaporate and sauce returns to its original consistency. Pour or spoon over each apple. Can be made ahead of time and reheated.

Notes:

Number of Servings: 8 servings

Submitted by: CJKG ( See all of CJKG Recipes )

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