A dessert that is relatively simple to prepare yet tastes so rich and satisfying. The apples are coated with maple syrup and filled with a mixture of walnuts, raisins, and spices that puffs up during baking. The sweetness of the apples and maple syrup is nicely contrasted by the tartness of the creme frache.
4 large tart apples (such as Cortland or McIntosh)
ВЅ cup pureВ maple syrupimage
в…“ cup finely chopped walnuts (not ground)
2 tablespoons raisins
ВЅ teaspoon cinnamon
1 egg white
1 tablespoon butter
Вј cup water
1 recipe CrГЁme FraГ®che
- Butter a baking dish large enough to fit the 4 apples. Preheat the oven to 425В°F.
- Peel one-third of the skin off around the tops of the apples, leaving the remaining two-thirds of the peel intact. Core the apples. (If you do not have an apple corer the easiest way to do this is to cut two-thirds of the way down from the top of the apple around the core, going around the core a number of times until a smooth cut has been made, then repeating this from the bottom of the apple. Push the core out from the bottom through the top.)
- Put the maple syrup in a small bowl. Roll each cored apple in the syrup, making sure to coat thoroughly both inside and out. Place the apples upright in the baking dish and reserve the syrup.
- In a small bowl combine the walnuts, raisins, and spices. Add 1 tablespoon of the reserved maple syrup. Add the egg white and mix well. Spoon an equal amount of the mixture into each apple.
- Pour the remaining maple syrup equally over each apple. Cut the butter into bits and place on top of each apple.
- Cut 4 small pieces of aluminum foil just large enough to cover the filling in each apple to prevent the raisins from burning and lightly butter each one. Place 1 on top of each apple. (The filling will puff up during baking.)
- Pour the water into the dish and move the dish around to blend the liquids. Bake the apples for 30 to 35 minutes, or until tender when gently pierced with a knife. Do not overcook them or the apples will burst. Baste occasionally with the syrup.
- Serve warm or at room temperature, and pour any remaining syrup over the apples. Top each apple with some creme frache.