Baked Apples With Honey Cream Sauce

“Now that fall is here what better time to get fresh apples and try this! Found this recipe in a newspaper listing the source as: Piano, Piano, Piano by Susan McKenna Grant”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. For sauce:.
  2. Beat egg yolks and honey until light and frothy, about 10 minutes.
  3. Reduce speed; mix in wine.
  4. Transfer mixture to double boiler and stir constantly over moderate heat until custard thickens and feels heavy. It should coat the back of a spoon thickly.
  5. BE CAREFUL NOT TO LET THE MIXTURE BOIL!
  6. Remove from heat, cool to room temperature; chill to cool completely.
  7. Whip cream until it reaches soft peaks, then fold into cold sauce. Keep chilled until ready to serve.
  8. To bake apples: Preheat oven to 350°F.
  9. Slice top third off each apple, leaving stems intact; remove cores.
  10. Push butter into core cavities and rub some onto skins. Place apples in baking dish; sprinkle with sugar, pushing some sugar into cavity of each. Replace tops; sprinkle with remaining sugar.
  11. Bake 35-40 minutes until apples are tender. Cool to room temperature; serve with dollop of sauce between apples and tops.

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