Baked Stuffed Apples
Ingredients
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8 apples
1/2 cups all-purpose flour
1/4 cups oats
1/4 cups light brown sugar
1/4 cups granulated sugar
1/2 teaspoons ground cinnamon
1/8 teaspoons nutmeg
4 tablespoons butter (chilled and cubed
4 tablespoons butter
1/4 cups light brown sugar
¼ cup dried cranberries
1/2 teaspoons ground cinnamon
BOURBON WHIPPED CREAM
1 ½ cups heavy cream
1 ½ tablespoons granulated sugar
3 ½ tablespoons bourbon
Instructions
1. Prepare the crumble topping: In a medium bowl whisk together flour, oats, brown sugar, sugar, cinnamon and nutmeg. Cut in the butter with a pastry knife, or two forks until mixture is crumbly. Set aside.
2. Peel and chop 2 of the apples. Add chopped apples, cranberries, second listed butter, second listed brown sugar, and cinnamon to a medium sauce pan and stir over medium heat for 8 minutes or until apples are tender. Remove from heat.
3. Chop the tops off of the remaining 6 apples and use a spoon to scoop out the flesh. You don't scoop all of it out, just enough to make a "bowl" for the filling.
4. Fill scooped-out apples with the warm apple filling from sauce pan. Top with a generous amount of crumble topping.
5. Place stuffed apples on a baking sheet and bake for 10-15 minutes until apple is soft and crumble topping is crispy.
6. Meanwhile, whip heavy cream sugar and bourbon at high speed until soft peaks form.
7. Serve the apples with a generous dollop of bourbon whipped cream.
Red Wine Poached Pears
Ingredients
Amount Measure Ingredient -- Preparation Method
3 1/2 cups bold red wine
1/2 cup grenadine
10 ounces granulated sugar
2 each whole cloves
1 each cinnamon stick
6 each pears – peeled
SOUR CREAM SAUCE
6 ounces sour cream
¾ cup sugar
1 teaspoon vanilla
Instructions
1. Combine all ingredients except pears in a large stock pot. Heat mixture to a simmer and ensure that all sugar has dissolved.
2. Reduce heat to below a simmer (160 - 180 degrees). Add pears and weight with another pot or plates to ensure they are completely submerged. Poach until pears are soft to touch.
3. Remove from heat and set aside under refrigeration in poaching liquid for 24 hours.
5. Slice pears in half. Slice each half thinly, leaving them attached at the stem. Serve with Vanilla Sour Cream Sauce.