Baked apple with rum sauce recipe

Baked Apple with Rum Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delightful dessert that will warm your soul? Look no further than this irresistible Baked Apple with Rum Sauce recipe. This delectable treat combines the natural sweetness of baked apples with a rich and boozy rum sauce, creating a perfect harmony of flavors. The tender, caramelized apples are infused with cinnamon and nutmeg, while the luscious rum sauce adds a touch of indulgence to every bite. Whether you're hosting a dinner party or simply craving a comforting dessert, this recipe is sure to impress.

Keywords: Baked apple, rum sauce, dessert, cinnamon, indulgence.

Baked apple with rum sauce recipe details

Baked apple with rum sauce recipe, recipe Rating: 4.6
Number of votes:112 

Ingredients

	For the sauce:
500 ml	milk
700 ml	single cream
200 g	sugar
5	egg yolks
25 g	corn starch
125 ml	dark rum
	For the apples:
12	apples, e.g. Bramley
200 g	marzipan
80 g	raisins
6 tbsp	Calvados or apple juice
1 tsp	cinnamon
50 g	sugar
50 g	butter
200 ml	apple juice

Instructions

For the sauce:
In a saucepan, pour the milk, add 250ml of the single cream and the sugar and bring to the boil. Mix the egg yolks with the 250ml cream and cornstarch and add this stirring constantly to the milk mixture. Bring to the boil again. Stir in the rum, remove from heat and cover with cling film. Let cool.

Preheat the oven to 180°C.

For the apples:
Core the apples with a apple corer. Knead together the marzipan, raisins, Calvados and a little cinnamon and stuff the cored apples with the mixture.

In a greased casserole dish pour the apple juice and stir in the sugar, butter and a pinch of cinnamon. Place the apples side by side in the casserole dish. Bake for 30-45 minutes or until the apples are tender. Once in a while pour the liquid over the apples.

To serve:
Whisk the rum sauce until creamy. Whisk the remaining single cream until stiff and fold the whipped cream in the sauce. Place the apples on individual plates or in dessert bowls and serve with a generous dollop of the rum sauce.

Non-alcoholic variation:
Substitute apple juice for the Calvados and replace the rum sauce by ice cream or vanilla sauce.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 45 min
Resting time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a