Thursday, August 28, 2008
Baked Apples In Bourbon-Cider Sauce
In Michigan, one of the best things about fall is apples. I wait for the season with great anticipation. There is an apple orchard not more than 1/2 mile away which we visit frequently through October. I am already planning some recipes for the day I can buy pecks of apples.
Here is another low-fat, low-sugar dessert. No herbs, but plenty of spices which are just right to bring out all of the flavors.
2 large baking apples, such as Jonagold, McIntosh, Granny Smith, Northern Spy, or Honeycrisp. I love Jonamacs when I can find them.
1 c. unsweetened apple cider or apple juice
2 T. bourbon, whiskey, or additional apple cider
1/2 t. cinnamon
1/8 t. ground cloves
1/8 t. ground nutmeg
1 t. butter
1/3 c. low-fat, no-sugar added vanilla ice cream
1. Preheat oven to 375 degrees. Peel apples; cut in half through stem ends. Arrange apple halves cut sides up in a shallow baking dish. Pour apple cider and bourbon over apples. Sprinkle cinnamon, cloves, and nutmeg over apples. Bake uncovered 10 minutes. Baste apples with juice in dish; continue baking 15-20 minutes or until apples are tender.
2. Transfer apples to two serving plates; let stand 10 minutes to cool. Meanwhile, transfer juices in baking dish to a small saucepan. Cook over medium-high heat until juices are reduced to 1/4 cup, about 8 minutes. Remove from heat; add butter, swirling pan to melt butter. Spoon sauce over apples. Serve warm or at room temperature with ice cream.
Makes 2 servings
Diabetic Cooking March/April 2003
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories