Baked apples with burnt sugar cream
- 09 Mar 2025
- Cook time 50 min
- Prep time 30 min
- 6 Servings
- 11 Ingredients
Ingredients:
4 apples
640g
1/2 cup dates
72g
1/4 cup butter
54g
1/4 cup almonds
30g
1/2 cup brown sugar
120g
1 tbsp ginger root
16g
2 tbsp orange zest
30g
3/4 cup orange juice
170g
1/2 cup water
120g
2 garlic cloves
6g
1 cup light sour cream
230g
Instructions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Preheat your oven to 375°F (190°C).
2. Prepare the Apples:
- Core the apples, creating a cavity in the center but leaving the base intact.
- Place the apples in a baking dish, leaving some space between them.
- Core the apples, creating a cavity in the center but leaving the base intact.
- Place the apples in a baking dish, leaving some space between them.
3. Create the Filling:
- In a bowl, combine the chopped dates, chopped almonds, and 1/4 cup of brown sugar.
- Add the freshly grated ginger and 1 tablespoon of orange zest to the mixture.
- Mix well to ensure that all ingredients are evenly distributed.
- In a bowl, combine the chopped dates, chopped almonds, and 1/4 cup of brown sugar.
- Add the freshly grated ginger and 1 tablespoon of orange zest to the mixture.
- Mix well to ensure that all ingredients are evenly distributed.
4. Stuff the Apples:
- Stuff each apple with the filling mixture, pressing down gently to pack it in.
- Stuff each apple with the filling mixture, pressing down gently to pack it in.
5. Bake the Apples:
- In a small bowl, whisk together the orange juice, 1/2 cup of water, and the melted butter.
- Pour this mixture into the bottom of the baking dish.
- Cover the baking dish with aluminum foil.
- Bake the apples in the preheated oven for 30-35 minutes, or until they are tender when pierced with a fork.
- In a small bowl, whisk together the orange juice, 1/2 cup of water, and the melted butter.
- Pour this mixture into the bottom of the baking dish.
- Cover the baking dish with aluminum foil.
- Bake the apples in the preheated oven for 30-35 minutes, or until they are tender when pierced with a fork.
6. Prepare the Burnt Sugar Cream:
- While the apples are baking, make the burnt sugar cream.
- Melt the remaining brown sugar in a small saucepan over medium heat, stirring constantly until it becomes a smooth caramel.
- Remove from heat and immediately stir in the minced garlic and remaining orange zest to combine. Let it cool slightly.
- Gradually whisk in the light sour cream, mixing until smooth and creamy.
- While the apples are baking, make the burnt sugar cream.
- Melt the remaining brown sugar in a small saucepan over medium heat, stirring constantly until it becomes a smooth caramel.
- Remove from heat and immediately stir in the minced garlic and remaining orange zest to combine. Let it cool slightly.
- Gradually whisk in the light sour cream, mixing until smooth and creamy.
7. Serve:
- Remove the apples from the oven and let them cool slightly.
- To serve, place each baked apple on a dessert plate.
- Drizzle generously with the burnt sugar cream.
- Remove the apples from the oven and let them cool slightly.
- To serve, place each baked apple on a dessert plate.
- Drizzle generously with the burnt sugar cream.
8. Garnish and Enjoy:
- Optionally, garnish with additional chopped almonds or a sprinkle of orange zest.
- Serve warm.
- Optionally, garnish with additional chopped almonds or a sprinkle of orange zest.
- Serve warm.
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 330kcal | 16% |
| Protein | |
| Protein 3.43g | 2% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 4.35g | 11% |
| Sugar 40g | 40% |
| Fat | |
| Fat 14g | 17% |
| Saturated 7g | 23% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 20mg | 4% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.15mg | 12% |
| Vitamin B3 0.52mg | 3% |
| Vitamin B6 0.11mg | 7% |
| Vitamin B9 22ug | 5% |
| Vitamin B12 0.16ug | 7% |
| Vitamin C 14mg | 16% |
| Vitamin E 1.66mg | 11% |
| Vitamin K 3.54ug | 3% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.14mg | 16% |
| Iron, Fe 0.66mg | 6% |
| Magnesium, Mg 36mg | 8% |
| Phosphorus, P 80mg | 7% |
| Potassium, K 410mg | 12% |
| Selenium, Se 2.14ug | 4% |
| Sodium, Na 40mg | 3% |
| Zinc, Zn 0.47mg | 4% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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