Caramel Baked Apples
"Apple Recipes Online"

1 C. plus 2 T. granulated sugar

1/2 C. water

2 C. heavy (40 percent) cream

8 (6- to 8-oz.) baking apples, such as Cortland or Empire

Stir together sugar and water in a deep, heavy-bottomed 2- to 3-quart pot. Set over high heat; let cook at a rapid boil for 8 to 10 minutes, without stirring or shaking. When syrup starts to caramelize, swirl the pan to spread the color. The moment it reaches a dark caramel shade, remove the pan from the heat. Using oven mitts or a towel to protect your hands, pour in cream, stirring constantly with a long wire whisk as the caramel bubbles up. When the cream is incorporated and the bubbling has subsided, reheat the sauce just to a boil, still whisking. Remove from heat; let cool.

Preheat oven to 350� F.

Peel and core apples. Slice just enough from the top and bottom of each apple so that it can balance on either side. Arrange the trimmed apples in a roasting pan, deep baking dish or casserole large enough to allow about 1 inch of space between them. The sides of the pan should be higher than the fruit. Pour the sauce over the apples; seal the dish with foil or a tight-fitting ovenproof cover.

Bake for 20 minutes; then remove from oven and uncover dish. Using tongs or two large spoons, gently turn each apple upside-down. Cover; bake 20 minutes more. Turn apples over a second time, cover and bake 10 minutes. Test for doneness by pressing the sides of the apples and piercing with the point of a paring knife. The apples should be tender all the way through, but not mushy. If necessary, bake for a few more minutes.

When apples are done, use a slotted spoon to stand each apple upright in a warm serving bowl. Strain the apple-caramel sauce into a saucepan; simmer over medium heat until juices evaporate and sauce returns to its original consistency. Pour or spoon an equal amount of sauce over each apple; serve immediately.

Yield: 8 servings.