Barrington Software Incorporated

 


Baked Apples with Spiced Ricotta

and Maple Syrup

Cookbook MarthaStewart

Category Name DESSERTS

Servings 4 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

3 Tablespoon(s) heavy cream

4 Medium Rome apples(8

ounces each),

cored to within 1/2

inch of base

3 Tablespoon(s) unsalted butter

3 Fluid Oz(s) pure maple syrup

1 Teaspoon(s) freshly grated

ginger

4 three-inch-lon cinnamon sticks

g

3/4 Cup(s) ricotta cheese

2 Tablespoon(s) plus 1 teaspoon

confectioners'

sugar

1/8 Teaspoon(s) ground cinnamon

Method

1. Heat oven to 450°. Peel about 1 inch of skin from tops of apples; cut a sliver off the

bottom so apples will stand. Place them in a 9-inch glass pie plate. Cut 1 tablespoon

of butter into 4 pieces; fill each apple core with a piece of butter, 1 tablespoon maple

syrup, 1/8 teaspoon ginger, and 1 cinnamon stick. Place remaining 2 tablespoons

butter and 2 tablespoons syrup in bottom of pie plate.


2. Bake apples, basting several times with pan juices, until they are golden and

tender, about 35 minutes (the skin may split). Transfer apples to a serving dish; let

baking juices stand to thicken, about 15 minutes.


3. Puree ricotta, confectioners’ sugar, remaining 1/2 teaspoon ginger, cinnamon,

9/10/2003 6:55:04 PM Page 1 of 2 Baked Apples with Spiced Ricotta and Maple
First Previous Next Last

 

 

 

 

Press Releases  Newsletters  Catalog  Customer Comments  Some Of Our Customers  Links