Baked Apples with Cinnamon Ice Cream

Baked Apples with Cinnamon Ice Cream Recipe
Photo: Antonis Achilleos; Styling: Gerri Williams
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Yield:

Serves 8

Recipe Time

Stand: 20 Minutes
Freeze: 30 Minutes
Prep: 15 Minutes
Cook: 1 Hours

Nutritional Information

Calories 465
Fat 23 g
Satfat 14 g
Protein 5 g
Carbohydrate 62 g
Fiber 4 g
Cholesterol 132 mg
Sodium 145 mg

Ingredients

1 quart vanilla ice cream
2 teaspoons cinnamon
3/4 cup packed dark brown sugar
1 cup unsweetened apple cider
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
8 medium cooking apples, such as Golden Delicious or Granny Smith
3 tablespoons unsalted butter, cut into small pieces

Preparation

1. Soften ice cream by leaving at room temperature for 20 minutes or until soft enough to mix. Transfer to a large mixing bowl. Using an electric mixer, beat ice cream and cinnamon until thoroughly combined. Cover and return to freezer for 30 minutes or until solid. (Can be done up to a week in advance.)

2. Preheat oven to 350°F. Butter a baking dish just large enough to hold apples in a single layer.

3. Combine sugar, cider, salt, nutmeg and cloves in a small saucepan. Bring to a boil over high heat, stirring until sugar has dissolved. Reduce heat to medium and cook for 5 minutes. Remove from heat.

4. Use a vegetable peeler to trim about 1/2-inch band around tops of apples. Scoop out cores and seeds to form a deep cavity, without piercing bottom, using an apple corer, a melon baller or a sharp spoon. Place apples upright in baking pan. Drop a few bits of butter in each apple cavity and pour cider syrup over and around the apples.

5. Bake apples, uncovered, basting often, until apples are tender but still hold their shape, 45 to 50 minutes. Cool slightly before serving with extra cooking juices spooned over and cinnamon ice cream on the side.

Note:

October 2012
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