Baked Autumn Apples with Caramel-Clove Sauce
Jennifer Danter
All the fun of a caramel apple but healthier. This is a great choice for guests who are avoiding wheat in their diet.
Caramel-Clove Sauce
3/4 cup (180 mL) organic raw blue agave syrup
1/3 cup (80 mL) 35 percent cream
4 to 6 whole cloves
1 Tbsp (15 mL) unsalted butter
1/4 tsp (1 mL) sea salt
1 tsp (5 mL) vanilla extract
Apples
8 medium apples, such as McIntosh, Spartan, or Northern Spy
1/2 cup (125 mL) dried cranberries
1 tsp (5 mL) orange or lemon peel, grated
1 cup (250 mL) plain yogourt
Preheat oven to 350 F (180 C).
Place all sauce ingredients in medium-sized, heavy-bottomed saucepan set over medium-high heat. Stir often until mixture starts to boil, then reduce heat. Simmer, stirring often, until mixture thickens. Depending on the size of your pan, this will take anywhere from 15 to 20 minutes. Caramel should measure about 3/4 cup (180 mL).
Refrigerate until completely cool and firm (it won’t be hard). If making ahead, cover and refrigerate up to 3 days.
Trim bottoms of apples so they sit flat. Peel a narrow strip from around tops of each. Scoop out and discard cores. Place apples in a 13 x 9 x 2 in (3.5 L) baking dish. Spoon about 1 tsp (5 mL) cooled caramel into apple hollows. Mix cranberries with orange peel, then tuck into hollows.
Pour 1/2 cup (125 mL) water into bottom of pan around apples. Cover pan snugly with foil. Bake for 40 minutes, then remove foil (add more water to pan, if needed). Continue to bake, uncovered, until apples are soft, 10 to 15 more minutes.
Meanwhile reheat remaining caramel sauce. Discard cloves.
Serves 8.
Each serving contains: 265 calories; 2 g protein; 6 g total fat (3 g sat. fat, 0 g trans fat); 56 g carbohydrates; 5 g fibre; 100 mg sodium
source: "Sweet Thanks", alive #336, October 2010
