Baked Apple Halves With Maple Cream

By ltrodrigu

Tip: Bake the apples for this delicious dessert up to a day ahead, cool, and store them in the refrigerator, covered. If Ida Reds are unavailable, sub in Jonathan or Jonagold.

Ingredients

• 2 large Ida Red apples, halved lengthwise and cored with a melon baller
• 4 teaspoons trans-free margarine, cut into sm pieces
• 1/2 cup orange juice
• 1 tablespoon apple cider vinegar
• 1/4 cup evaporated milk
• 2 tablespoons pure maple syrup

Details

Adapted from prevention.com

Preparation

Step 1

Preheat oven to 350°F. Chill small mixing bowl for evaporated milk.

Place apples flesh side up in 8" x 8" (or 8" round) baking dish and dot with margarine. Pour orange juice and vinegar over top, cover with foil, and bake 40 - 45 minutes until apples are soft but still hold their shape.

Remove apples to large plate and pour juice from dish into small saucepan. Bring to a boil and reduce 3 - 4 minutes until thick and syrupy. Reserve 4 tablespoons.

Whip milk and maple syrup together in chilled bowl with electric mixer at high speed 3 - 5 minutes until mixture thickens.

Top each baked apple half with 1½ tablespoons of the maple cream and drizzle with 1 tablespoon of the reserved fruit syrup.