Stuffed Monster Heads
Caramel Almond Baked Apples
If you have ever hungered for an adult version of a caramel apple that sophisticated, but immersed in great caramel flavor, this is the recipe for you. A marvelous mixture of flavors and textures, this is an easy to prepare recipe that makes for a great finale to dinner, or treat for a meeting or other event. Use a nice large tart apple for this recipe. I adore Crispins in this recipe, but Granny Smiths also work great.
6 tablespoons golden raisins
6 tablespoons chopped toasted almonds
2 ounces finely chopped firm marzipan
1/4 cup light brown sugar
1/3 cup heavy cream
2 teaspoons vanilla extract
6 large tart apples
2 tablespoons water or apple juice
2 tablespoons unsalted butter
4 tablespoons unsalted butter
3/4 cup light brown sugar
1/2 cup heavy cream
2 teaspoons vanilla extract
Preheat the oven to 400 degrees and lightly grease a flat casserole dish large enough to hold all of the apples. Mix together the raisins, marzipan, and almonds in a small bowl. In a small heavy saucepan mix together the 1/3 cup cream and 1/4 cup brown sugar. Cook over medium heat until the sugar dissolves, stirring constantly. Remove from the heat and add the vanilla. Pour over the raisin mixture and let sit for ten minutes while you prepare the apples. Wash and dry the apples well. Core the apples, making sure to remove all of the seeds. Place the apples in the prepared casserole and add the water or apple juice to prevent burning. Fill the cored apples with the raisin mixture, pressing down gently to make sure all of the filling fits. Dot the apples with the 2 tablespoons butter. Loosely cover the casserole dish with foil. Place in the oven and bake for 35-40 minutes, or until the apples are tender but not mushy. While the apples are baking, prepare the sauce. Melt the butter in a medium heavy saucepan over medium heat. Add the brown sugar and salt. Mix well. Cook and stir until the sugar dissolves and deepens in color. Make sure to stir briskly and constantly to prevent the sugar from burning. Slowly add the cream, stirring constantly. Cook for about five minutes, or until the sauce thickens to the desired consistancy. Remove the pan from the stove and add the vanilla. Keep warm. Remove the apples from the oven once they are tender and place each apple in a serving dish. Pour the sauce over the apples and serve hot. This is truly decadent with a rich French vanilla ice cream.
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