- The Washington Times - Tuesday, October 28, 2003

Baked apples are a favorite classic dessert for which chefs never tire of working out delectable variations.

Dressing the apples up with a creamy caramel layer is one such variation, a rather sophisticated twist that’s still disarmingly simple to make. This recipe is the creation of chef Bruce Sherman of North Pond Restaurant, Chicago, whom Food & Wine magazine named one of the best new chefs of 2003.

Honey baked apples with caramel sauce


6 Golden Delicious apples

cup honey

cup (1 stick) butter

1 teaspoon vanilla extract


cup water

2 cups sugar

1 cup heavy cream

cup ( stick) butter

cup pecan pieces

To prepare baked apples: Core apples with melon baller or round teaspoon to form cavity. Stand apples in buttered baking dish and set aside.

In a small saucepan, heat honey and butter until blended. Remove from heat and stir in vanilla. Fill cavities of apples evenly with honey mixture. Bake at 350 degrees for 45 minutes or until apples are tender.

To prepare caramel sauce: While apples are baking, pour 1 cup of water into heavy saucepan. Pour sugar into center of pot, keeping sugar from sides of pan. Bring to boil over high heat. Continue boiling until syrup is thick and straw-colored, about 15 minutes.

In separate saucepan, heat heavy cream to simmer. Remove sugar syrup from heat; slowly whisk hot cream into syrup until smooth. Whisk in butter; stir in pecans. To serve, carefully place apple on plate. Top with warm caramel sauce. Makes 6 servings.


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