Caramel Sauce For Baked Meringue Apples Recipes

BAKED MERINGUE APPLES

Steps:

• Core 6 apples by cutting a cone from the top of each with a paring knife. With a melon baller, scoop out seeds down to the bottom. Juice the lemon into cavity of each apple, and sprinkle each apple with 1/2 teaspoon sugar. Place 3 apples on a microwave-safe plate, and loosely cover with plastic wrap. Microwave on high power until the apples are translucent and cooked through but not caving in, about 3 1/2 to 4 minutes. Remove from the microwave, and repeat with another 3 apples. This cooking time will vary from oven to oven, so turn them occasionally, and check the window periodically. They will bubble up with juices when almost done.
• Preheat the oven to 450 degrees. Peel, core, and slice the remaining 4 apples into 1/4-inch-thick wedges. In a large saucepan, melt butter over high heat. Add apple wedges, and toss to coat. Saute for about 1 minute, and sprinkle 1/4 cup sugar over the apple wedges. Saute, tossing often, until the apples are brown and translucent. Carefully add brandy (it may ignite), and toss again.
• Transfer microwaved apples to a baking sheet, and stuff with the sauteed apples. Set aside in a warm place.
• Fill a pastry bag fitted with Ateco No. 5 star or any other large star tip with meringue, and pipe out meringue onto each apple in decorative swirls. Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve warm with caramel sauce.

CARAMEL APPLE BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (180ºC).
• Core apples and cut into ¼-inch (6 mm) slices, then cut those slices in half width-wise.
• In a large bowl, combine apples and all filling ingredients. Stir well and transfer to a 13x9 inch (23x33 cm) baking dish.
• For the topping - in a separate bowl, combine all topping ingredients and mash together with a fork until it forms into small and medium-sized clumps.
• Sprinkle the topping evenly over the apples.
• Bake for 40-45 minutes or until the liquid has thickened and the apples are tender.
• Cool for 10 minutes and serve with a scoop of vanilla ice cream.
• Enjoy!

OH-SO-EASY CARAMEL SAUCE

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

BAKED APPLES WITH CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Core the apples. Using a paring knife, score a ring around the midriff of each apple, just cutting through the skin to prevent the apples from bursting during baking. Stuff the apples with the figs and almonds. Set on a baking sheet, and bake until puffed up and soft all the way through, about 30 minutes.
• Meanwhile, put the sugar in a saucepan with a spoonful of water, and boil to a golden caramel, about 5 minutes, depending on how much water you've added. Do not stir the sugar with a spoon, gently swirl the saucepan over the heat until the desired color. You want a nice rich caramel color, but don't let it get too dark.
• Serve the baked apples warm from the oven with the sauce poured over and with a generous slump of cinnamon whipped cream or creme fraiche on the side.

CARAMEL SAUCE FOR BAKED MERINGUE APPLES

Steps:

• Combine 1/4 cup boiling water and sugar in a medium saucepan. Cook on high until caramel forms, about 5 minutes. Remove from heat, and slowly whisk in remaining 1/2 cup water at arm's length, being careful not to splatter hot caramel. Whisk until mixture is smooth. Remove from heat, and stir in vanilla and cognac. Serve.

BAKED APPLES IN CARAMEL CREAM

Steps:

• Combine brown sugar and water in a 9-in. square baking dish. Peel the top half of each apple; brush with lemon juice. , Place in the baking dish. Fill each with three caramels. Bake at 350° for 60-65 minutes or until apples are tender, basting every 20 minutes. , Carefully lift apples, allowing any caramel in centers to drip into pan, and place in individual dessert dishes. Pour sauce into a small saucepan; add cream. Cook and stir over medium-low heat until sauce is smooth and thick. Spoon over apples; serve immediately.

BAKED APPLES WITH CARAMEL SAUCE

Steps:

• Preheat oven to 330 degrees F.
• In a bowl, combine walnuts, raisins, ¼ cup melted butter and 4 tblsps sugar.
• Peel and core the apples, leaving them whole.
• Arrange them in a pie plate just large enough to hold them in one layer, and fill the cavity of each apple with ¼ of the walnut-raisin mixture.
• Sprinkle the zest over the apples with 1 tblsp melted butter and 2 tblsps of the sugar.
• Pour brandy around apples.
• Bake, basting occasionally, for 1 hour to 1 ½ hours, or until apples are tender.
• Keep warm, covered loosely.
• For sauce: In a saucepan, combine butter, sugars, salt and cream and cook over low heat, stirring, until sugar is dissolved.
• Increase heat to high, boil sauce for 2 minutes, and let cool to room temperature.
• Divide sauce among 4 dessert plates and put apple in center.
• Top with whipped cream.