The combination of apples, maple and pecans is something really outstanding and I have to admit, pretty irresistible. Topped with a warm, never fail caramel topping…heaven!
8 Cortland apples
8 tablespoons pure maple syrup
1 ¼ cups flour
½ cup cold butter
¾ cups brown sugar
½ cup roasted honey pecans, chopped
1.Preheat oven to 350°F.
2.In a large mixing bowl, combine the flour, butter and sugar until crumbs form. Add chopped pecans and mix well.
3.Using an apple corer, core the apples, making sure to leave some of the apple at the bottom to hold the sauce and crumbs.
4.Pour a tablespoon of syrup into the hole in each apple and fill with crumbs.
5.Bake apples for 35-45 minutes, uncovered. Keep an eye on the apples to make sure they don’t over bake.
1 cup sugar
1 tablespoon light corn syrup
¼ cup water
½ cup heavy cream, room temperature
2 tablespoon butter
1.In a heavy saucepan, over medium heat, stir sugar, corn syrup and water, until syrup bubbles. Stop stirring. Using a candy thermometer, allow mixture to boil until it reaches 380°F or until the syrup becomes deep amber.
2.Shut the flame and remove the saucepan from the heat. Use caution when adding the heavy cream since it will cause the syrup to bubble furiously. Continue stirring sauce until smooth. Reheat the mixture if any lumps develop.
3.Add the butter and stir to combine.
4.Allow the sauce to cook for 3 minutes before poring over the baked apples. Serve and enjoy!