Deconstructed Reconstructed Baked Apples

"A very simple dessert which approaches a classic in a different way."
 
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photo by French Tart photo by French Tart
photo by French Tart
photo by French Tart photo by French Tart
Ready In:
27mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Preheat oven to 425°F.
  • Slice off the top and bottom of each apple so that there is a flat surface on each end.
  • Core the apples and slice each one into four equal slices (16 circular slices with holes in the middle).
  • Spread the apple slices on a parchment paper covered sheet pan and sprinkle each with a little lemon juice; follow this with a liberal sprinkling of brown sugar.
  • Place the tray in the oven and bake till the brown sugar is melted and the apple softened(about 10 minutes--depending on the thickness of the apple slices).
  • While the apples are roasting, warm the raisins in the Kahlua over medium low heat .
  • Beat the cream till stiff, adding in the maple syrup as you go (taste it--you may prefer more or less maple syrup--it shouldn't be overly sweet.
  • Have four serving dishes ready.
  • Remove apples from oven and place one on each plate.
  • Coat each with a thin layer of cream and top with another apple slice, repeating until each plate has a neat stack of apple slices and end with cream.
  • Place the raisins in the apple centers and drizzle some of the Kahlua around the plate (a squeeze bottle will allow you to decorate the plate a bit).
  • The cream is easiest and prettiest to put on using a pastry bag or you can just dip the apple slices (using tongs) into the cream.

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Reviews

  1. It's such a shame that recipes like this got overlooked in the contest, and, I had this saved to make, but time ran out for me. However, I have made these now and what a delightful and easy recipe this was. I used apples from my garden - they are cooking apples with a tart "appley" flavour. I only had to change one thing - I had no Kahlua, and although I love Coffee liqueurs, my family are not keen; so to preserve the 5 ingredients identity, I mixed my raisins with extra maple syrup and a splash of cognac.....it was more than fine! This would be an ideal dinner party dessert, but just make sure that you do not sandwich the apple slices together with the cream when they are too hot - my cream melted on the first two apples that I assembled! An imaginative twist on a baked apple classic - thanks Kate, they were truly delicious! Karen:-)
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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