Baked apples with caramel sauce
- October 2008
- Serves 6
- Takes about 1 hour to make, 30 min in the oven, plus infusing and freezing
An old-fashioned baked apple dessert may seem out of vogue these days. However, when we put baked apples on the menu they fly out of the door.
- 1206 kcals
- 88.3g (49.1g saturated)
- 91.6g (87.2g sugar)
- 6 braeburn apples
For the vanilla ice cream
- 2 vanilla pods
- 500ml milk
- 6 medium free-range egg yolks
- 175g caster sugar
- 500ml double cream
For the filling
- 40g candied peel, chopped
- 40g pitted prunes, chopped
- 40g sultanas
- ½ braeburn apple, grated
- 50g shelled, chopped walnuts
- 25g butter, diced and softened, plus extra for greasing
- 50g dark brown sugar
- 1 tbsp Calvados
For the caramel sauce
- 125g caster sugar
- 250ml double cream
- To make the ice cream, split the vanilla pods and scrape the seeds into a pan with the milk. Add the pods and bring to the boil. Remove from the heat, cover and leave to infuse for 30 minutes.
- Whisk the yolks and sugar in a bowl to a pale cream. Pour on the milk and mix. Return to the pan and heat gently, stirring, until slightly thickened; about 20 minutes. Remove from the heat, add the cold cream and pass through a fine sieve. Cool, then churn in an ice cream machine according to the manufacturer’s instructions (or see tip).
- Preheat the oven to 180°C/fan160°C/gas 4. To make the filling, mix all the ingredients in a bowl with your hands to a semi-cohesive mass. 4. Core the apples. With a small knife, score around the equator of each apple and stand in a buttered ovenproof dish. Stuff with the filling, then stick a walnut-size ball of the filling on the top. Bake for 30 minutes.
- Meanwhile, make the caramel. Put the sugar in a heavy-based pan over a high heat and allow it to turn to a mahogany-coloured caramel. Stir with a wooden spoon to dissolve any lumps. Remove from the heat and carefully add the cream. Return the pan to a medium heat and stir to dissolve any lumps of caramel. Pass through a fine sieve and keep warm.
- Serve 1 apple per person with a generous scoop of ice cream and lots of caramel sauce.
If you don’t have an ice cream maker, pour the mixture into a plastic container and freeze. Whisk every hour or so until set.
Rate & review
Or, how about...?
Baked pears, hazelnut praline ice cream and biscotti
Showcase beautiful British pears with this dessert recipe – it’s...
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter