This year, we had a post-Mother’s Day, Mother’s Day celebration, because my parents were out of town on the actual holiday. We kept it quiet, as we usually do, starting with brunch at my mother’s favorite Brooklyn restaurant, Beast, (If you haven’t been, go now!) Then, my sister and I cooked a simple dinner: a warm Tex-Mex inspired salad followed by delicious, comforting Awesome Baked Apples and Fresh Whipped Cream.
Though I’m usually a chocolate gal, I find the combination of a warm baked apple, adorned with a dollop of fresh whipped cream, totally decadent and extraordinarily satisfying. I love that the whipped cream melts the second it touches the apple, becoming more of a glaze than a cream. It’s light, easy to make and a wonderful dessert to serve to your guests when you want an alternative to cake and cookies. It’s perfection in a bowl and you’ll have guests making happy sounds.
And with that, I leave you the recipe. No need to make you drool anymore. :)
Adapted from a recipe by Jacques Pepin
6 large baking apples (such as Rome, Golden Delicious)
1/3 cup sugar-free apricot jam
Balade (low-fat butter)
1. Preheat the oven to 375 degrees and place a shelf in the center of the oven. Wash the apples and core all the way through to remove the seeds. Check that all the seeds and the core have been removed. With the point of a paring knife, cut a 1/8 inch incision about a third of the way down from the top of the apple, being sure to go all the way around the apples. As the apples bake, the flesh will expand and without this cut, the apples might burst.
2. Place the apples in a baking pan large enough to fit them easily. Drop about a 1/2 teaspoon Balade and about 3/4 teaspoon jam inside each apple. Then smear additional jam equally around the top of each apple. Place 3 small dots of Balade around the top and drizzle a very small amount of maple syrup over each apple. Add about an inch of water to the pan.
3. Bake 30-40 minutes, uncovered, until the apples are plump and very soft to the touch. Watch carefully during the last 5 minutes that they’re not bursting and remove before this happens.
Fresh Whipped Cream
1 pint heavy cream (refrigerated)
3 tablespoons granulated sugar
Chill a small mixing bowl and two hand mixer beaters. Remove from fridge, set up hand mixer, and pour the heavy cream into a bowl. Add sugar and beat cream, starting at a slow speed and then gradually increasing until soft peaks form.
Top baked apple with a dollop of whipped cream and serve warm.