| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Apples, Desserts | 6 | Servings | |
INGREDIENTS
| -Don Fifield xkgr41a | ||
| 6 | lg | Baking apples; cored |
| 1/2 | c | Unsalted butter;cut in small pieces |
| 3/4 | c | Brown sugar; firmly packed |
| 3/4 | c | Bourbon |
| 3/4 | c | Light cream |
| 1 | tb | Vanella |
| 1 | tb | Lemon juice |
INSTRUCTIONS
Preheat oven to 350 deg. Remove a strip of peel from around the top of each apple with a vegetable peeler. Set the apples upright in a flameproof baking pan just large enough to accomodate them. Top the apples with the butter; sprinkle with brown sugar, then drizzle with the bourbon over all. Bake until the apples are puffed and tender, basting them occasionally with the pan juices, 30 to 35 min. Transfer the apples to a platter and keep warm. Stir the cream into the baking pan and set over high heat. Bring to a boil, then lower the heat to medium high and cook, stirring frequently, until the sauce is reduced by half and coats a spoon, 7 - 10 min. Remove the sauce from the heat and stir in the vanilla and lemon juice. Spoon the sauce onto dessert plates and set an apple in the center of each one and serve immediately. Per serving: 302 cal, 10 gr fat, 26 mil. chol, 7 mil. sodium. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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