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 (serves 6)
6 medium sized cooking apples
6 splashes of Calvados or brandy
For the stuffing:
3 tablespoons dark brown sugar
3 tablespoons golden raisins
1/4 tsp. Freshly grated nutmeg
1/4 tsp. Ground allspice
1 stick of butter, diced
For the Sauce:
1.5 cups Water
1 cup Sugar
6 ounces of Cream
1/2 cup + 2 tablespoons Calvados or brandy
Prepare the apples using an apple corer or paring knife to cut out the core, hollowing out the center, and keeping the apple intact.
Mix together the stuffing ingredients, and pack down into the hollowed apples. Place stuffed apples in lightly greased terracotta dish, that will fit the apples snugly. Put a splash of Calvados over each apple, and bake on trivet in moderate oven for 15-20 minutes. Cover apples with foil if they seem to be getting too much color, and move to oven base.
Make the sauce by stirring together the water and sugar in small saucepan until dissolved. Then bring to boil and simmer without stirring until it turns to an amber colored syrup. Remove from heat and very gradually stir in the cream, careful to avoid letting the hot mixture bubble up. Add the Calvados
Remove the cooked apples and serve immediately on to individual plates, spooning the Calvados Caramel Sauce over the apples before serving.
Recipe courtesy of Blistering Barbeques Cookbook
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