Baked Apples With Raspberry Cream And Toffee
- Yield: 8 servings
- Nutritional Information Per Serving (1 of 8): Calories 303, Total Fat 6 g, Saturated Fat 3 g, Carbohydrates 63 g, Dietary Fiber 6 g, Sugar 53 g, Protein 1 g, Cholesterol 20 mg, Sodium 8 mg
- Total Time: 1 hour 10 minutes
- Cooking Time: 1 hour 10 minutes
Ingredients:
- 8 Fuji apples
- water
- white sugar
Raspberry Cream Sauce:
- 2 cups fresh raspberries
- 1 1/2 tablespoons confectioners' sugar
- 1 teaspoon grated lemon zest
- 1/2 cup heavy cream
Toffee:
- 1 cup superfine sugar
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Indulge in the warm, caramelized bliss of baked Fuji apples topped with silky raspberry cream and crunchy toffee a dessert that transforms simple ingredients into an irresistible treat!
- Apples: Core the apples and peel the top half (a melon baller works wonders for coring). Stand them upright in a baking dish with 1/2 inch of water. Sprinkle sugar inside and over top. Bake at 400F for about 1 hour until tender and fragrant. Cool slightly and serve warm or at room temperature (refrigerate if making ahead, then warm 1 hour before serving). Plate each apple, drizzle generously with raspberry cream sauce, and shower with shatteringly crisp toffee pieces for pure delight.
- Raspberry Cream Sauce: Blend fresh raspberries smooth, then strain out the seeds for elegance. Stir in confectioners' sugar, zesty lemon peel, and heavy cream. Thin with a splash of water or fruity wine if needed. Cover and chill up to 2 daysready to elevate your apples!
- Toffee: Preheat oven to 425F. Line a baking sheet with parchment. Scatter superfine sugar in a thin, even layer. Bake 10 minutes until it melts into golden perfection. Cool completely, then crack into tempting shards.
