GINGER BAKED APPLES
Make and share this Ginger Baked Apples recipe from Food.com.
Provided by Outta Here
Categories Dessert
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375ºF. Coat a casserole dish (big enough to hold 2 apples) with nonstick cooking spray.
- Peel apples halfway down from stem end. Core apples without cutting through the bottom.
- Place in casserole.
- Mix ginger and butter in small bowl. Spoon half of the mixture into each apple.
- Stir all remaining ingredients in small saucepan over medium heat until sugar dissolves and syrup boils.
- Pour over apples.
- Bake 30-40 minutes.
- Serve with whipped cream, if desired.
- NOTE: May be covered loosely with plastic wrap and done in microwave (on high about 6 minutes) and then remove plastic wrap and put apples under preheated broiler for about 2 minutes.
Nutrition Facts : Calories 206.2, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 54.5, Carbohydrate 41.1, Fiber 5.8, Sugar 32.7, Protein 0.7
GINGERED BAKED APPLES
Provided by Molly O'Neill
Categories dessert
Time 1h10m
Yield Four servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Bring the apple juice, vinegar, cinnamon, ginger and sugar to a boil in a small saucepan. Simmer for 5 minutes.
- In another small saucepan, melt the butter. Add the bread crumbs and toast for 1 minute. Stir in the brown sugar. Core each apple and peel the top. Place, peeled side up, in a roasting pan. Fill the apples with raisins and top with the bread-crumb mixture. Pour half of the juice mixture over the apples and roast for 45 minutes, or until the apples are soft but not mushy.
- Remove the apples and place the pan on top of the stove over high heat. Pour in the remaining juice mixture and bring to a boil, scraping up the browned bits with a wooden spoon. Serve the apples warm with sauce and cream.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 24 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 14 grams, Sodium 122 milligrams, Sugar 50 grams, TransFat 0 grams
GINGER BAKED APPLES
Categories Microwave Fruit Ginger Dessert Broil Kid-Friendly Quick & Easy Low Sodium Apple Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 2 Servings; Can be doubled
Number Of Ingredients 9
Steps:
- Peel apples halfway down from stem end. Core apples without cutting through bottom. Place in broilerproof and microwave-safe casserole. Mix ginger and butter in small bowl. Spoon half of ginger mixture into each apple.
- Stir all remaining ingredients except cream in small saucepan over medium heat until sugar dissolves and syrup boils. Pour syrup over apples. Cover casserole loosely with plastic wrap.
- Microwave on high until apples are tender, rotating casserole twice, about 6 minutes. Uncover; spoon juices over.
- Preheat broiler. Broil apples until tops are glazed and syrup bubbles, about 2 minutes. Serve apples with whipped cream, if desired.
GINGER APPLES
Provided by Food Network
Categories dessert
Time 1h40m
Yield About 2 quarts or 4 pints
Number Of Ingredients 5
Steps:
- In large non-aluminum kettle, combine water and lemon juice. Peel and core apples; cut into eighths and place immediately into lemon water.
- Add sugar and ginger; bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, uncovered, 10 minutes, stirring constantly.
- Meanwhile, sterilize 2 quart or 4 pint jars and the necessary lids, and bands, according to manufacturer's directions. With slotted spoon, divide apples and ginger among sterilized jars. Fill with hot syrup leaving 1/2 inch space at top of jar. Wipe rims of jars to remove any syrup and seal with lids and bands.
- Process jars in boiling water bath for 20 minutes (both quarts or pints). Remove jars from water bath, tighten lids immediately, and set aside to cool completely. Label jars and store in cool, dry place
GINGER-BAKED APPLES
Categories Ginger Dessert Quick & Easy Wheat/Gluten-Free Raisin Apple Fall Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a bowl stir together the butter, the brown sugar, the ginger, the pecans, and the raisins. Core the apples, peel the top third of them, and rub the peeled flesh with the lemon. Spoon the ginger mixture into the apple cavities, mounding it, arrange the apples in a deep microwave-safe dish, and microwave them, covered, at high power (100%), rotating the dish halfway through the cooking, for 8 minutes. Transfer the apples to 2 plates, spoon the cooking liquid over them, and serve the apples with the ice cream.
BAKED GINGER-APPLE CRUMBLE
As summer ends, and the brisker weather approaches, it's apple-picking season. The dilemma that develops is what to do with all those apples that you picked? This is one idea.
Provided by JackieOhNo
Categories Dessert
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Butter 9-inch square baking pan.
- Toss apples with granulated sugar and both gingers. Add lemon zest and juice and toss again. Spread apples evenly in buttered pan.
- Coarsely chop nuts and mix with oats, flour, brown sugar, cinnamon, and salt in mixing bowl. Cut in butter with pastry blender until mixture resembles very coarse crumbs. (Or coarsely chop nuts in food processor. Add dry ingredients and pulse several times to mix. Place butter on top and pulse until mixture resembles very coarse crumbs.) Sprinkle topping over apples.
- Bake until apples are tender and topping is browned, 45-50 minutes. Serve warm with whipped cream.
Nutrition Facts : Calories 657.4, Fat 30.8, SaturatedFat 15.4, Cholesterol 61, Sodium 90.2, Carbohydrate 95.2, Fiber 8.4, Sugar 60.2, Protein 6.7
BAKED APPLES WITH PRUNES, CINNAMON & GINGER
A simple, classic low-fat pudding to use up seasonal Bramleys
Provided by James Martin
Categories Dessert, Dinner
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Using a sharp knife, score a line around the equator of each apple. Put them into a baking dish with a small splash of water in the bottom.
- In a bowl, combine the ginger, cinnamon, prunes and sugar. Stuff the mixture into the apples so that they are well packed. Top each with a knob of butter and bake for 35-40 mins, or until cooked through. To test, pierce with a sharp knife - it should slide straight through. The apples can be cooked up to a day ahead, then warmed through in the oven or microwave before eating.
- Remove from the oven and baste the apples with the liquid left in the dish. Serve hot or warm with the ice cream.
Nutrition Facts : Calories 284 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 45 grams sugar, Protein 3 grams protein, Sodium 0.19 milligram of sodium
10-MINUTE GINGER CAKE "BAKED" APPLES
I love baked apples and ginger cake -- so I decided to put them together. Even better, this homey autumn dessert comes together so fast that you can make it any time you've got a craving!
Provided by Carla Hall
Categories dessert
Time 20m
Yield 2 servings
Number Of Ingredients 20
Steps:
- Using a spoon, remove enough of the interior of each apple so that the walls are about 1/2-inch thick all around, including the bottom, and there's enough of a well for the cake batter. Place the apples in a microwave-safe dish. Microwave the apples until just warm, 20 to 40 seconds, then remove and set aside.
- Whisk together the flour, brown sugar, ginger, cinnamon, baking powder, milk, vegetable oil, and maple syrup in a medium bowl until just combined. Spoon or pour the batter inside the apples, leaving about 1 inch of space at the top of each. Microwave the apples in the same microwave-safe dish until the batter rises and sets, about 2 minutes 20 seconds. Dust the top edges of the apples with a little fleur-de-sel and let cool slightly, then serve with Apple Cider Caramel Sauce and vanilla ice cream.
- Mix the sugar and lemon juice in a deep nonstick saucepan, place over medium heat and cover. Have a pastry brush and a small bowl of water nearby to brush the sides of the pot of any granules of sugar.
- When the sugar starts to brown, swirl the pan to ensure even browning until the sugar is amber in color, 5 to 6 minutes. Pour in the apple cider -- step back, because there will be sputtering.
- Add the butter. Swirl the pan to melt the butter, then add the heavy cream, cinnamon and ginger. Remove from the heat. The caramel will continue to thicken off the heat. Stir before serving. Makes 1 1/2 cups. Can be refrigerated for up to 2 weeks. Reheat gently on the stove top or in the microwave.
BAKED APPLES
I don't remember my mother at the stove. When asked what childhood dish was my favorite, I'd stammer and come up empty. And then, walking down the stairs in my Paris apartment, I got to the third floor and said out loud to no one: baked apples! My mother made baked apples. Her apples were big Cortlands or Rome Beauties, and she cored and stuffed them with raisins, because my father loved raisins. I also bake with Cortlands or Romes when I can get them, Fujis or Galas when I can't. I'll often stuff them with raisins, but I think they're especially nice filled with bits of dried apple and candied ginger. And I like to baste them with apple cider and honey. They're good hot or cold, but best served warm and topped with something creamy. Cinnamon (my mom always used too much) is optional.
Provided by Dorie Greenspan
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Center a rack in the oven and heat to 375. Line a baking sheet with parchment paper or foil, and set a 9- or 10-inch glass pie dish on top.
- Cut a small cap off the top of each apple, and set aside. Using a paring knife or corer, core the apples, making sure not to go all the way to the bottom. Cut away and reserve about 1/2 inch of peel around the tops of the apples. Rub the peeled portions of the apples with the lemon, squeezing a little juice into each opening.
- Fill each apple with an equal amount of dried apple and ginger, if using, pressing down lightly as needed to push bits into the opening. Pour 1/2 teaspoon honey over the dried fruit in each apple. Cut the butter into 4 pieces, and top each apple with a pat. Pop the caps back on the apples. (It's O.K. if they teeter). Transfer the apples, lemon wedges and a few of the reserved peels into the pie dish; pour in the cider or juice, and stir in 1 to 2 teaspoons honey. (The honey won't blend evenly into the cider, and that's fine.)
- Bake the apples, basting occasionally with the cider and honey, until you can poke them with a skewer or the tip of a knife and not meet much resistance, 50 to 70 minutes. Since apples are so variable, check early and often, as you might need more or less time.
- Let them cool for at least 15 minutes before serving moistened with a little pan sauce, and if you want, top with cold heavy cream, whipped cream or ice cream and dust with cinnamon. The apples are good warm or at room temperature. They'll keep, covered, for 2 days in the refrigerator and can be reheated in a microwave.
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