Stuffed Baked Apples with Maple Crème Fraîche

Name: Stuffed Baked Apples with Maple Crème Fraîche
Ingredients: ½ cup dried cranberries; 3 tablespoons unsalted butter; 1½ cups crème fraîche; 5 tablespoons pure maple syrup; ½ teaspoon ground nutmeg; Pinch of ground cloves; 2 tablespoons brandy or Calvados, optional; 2 tablespoons brandy or Calvados, optional; Two 1-inch-thick slices homemade white, light whole wheat, or nut bread; ⅓ cup (2 ounces) pecans; ⅔ cup light brown sugar; 1½ teaspoons ground cinnamon; Boiling water; 6 large apples, washed and cored; Two 1-inch-thick slices homemade white, light whole wheat, or nut bread; Two 1-inch-thick slices homemade white, light whole wheat, or nut bread

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

Baked apples are a real pleasure. They may be old-fashioned, but they are still a wonderful dessert, especially when made with fresh fall apples. If you can get extra-large, firm stuffing apples like Rome Beauties or Granny Smiths, they are the best, since they hold their shape nicely after baking. Serve with spoonfuls of maple-infused crème fraîche on the side.

Ingredients

Dessert
Vegetarian

Ingredients

Method