Caramel Baked Apples with Frangipane
When I think of Riesling, I think apples. The deliciously sweet yet ethereal I.Q. - with its racy acidity, is a perfect foil for the nutty frangipane and rich caramel surrounding the apples. While the inherent acidity of the apples themselves plays nicely with the Queen of wines. Serves 6
6 Fuji or Braeburn apples, peeled
6 tablespoons frangipane
1 cup granulated sugar
¼ teaspoon kosher salt
2 cups water
1 tablespoon unsalted butter
Crème Fraiche to serve, optional
1. Preheat the oven to 400 degrees F.
2. Use a melon baller to core the apples starting at the stem end. Leave a little flesh at the bottom after you’ve removed the seeds to capture the frangipane.
3. Stuff the core of each apple with 1 tablespoon of frangipane. The frangipane will puff as it cooks so don’t feel the need to overstuff.
4. Place the apples in a buttered baking dish.
5. In a small pot mix together the sugar, salt and water.
6. Heat over medium high heat until the mixture is reduced, bubbles thicken and the color turns pale gold.
7. Whisk in the butter and pour over the apples.
8. Place the apples in the oven and bake until tender and golden, about 1 hour. If the liquid in the bottom gets very thick and starts to burn on edges, add a little water 2 tablespoons at a time to thin the caramel.
9. Remove the apples from the pan to a serving plate. Whisk the caramel to incorporate the butter and pour over. Serve with crème fraiche if desired.