Rum-Baked Apples with Mascarpone and Almonds
By America's Test KitchenPublished on August 22, 2007
Time
1¼ hours
Yield
Serves 4
Ingredients
Before You Begin
Use Northern Spy, Cortland, or Golden Delicious apples in this recipe -- they are all excellent.
Instructions
- Heat oven to 350 degrees. Place apples in 9-inch Pyrex pie pan or 8-inch-square baking pan. Mix together almond paste, 3 tablespoons sugar, 2 tablespoons dark rum, and softened butter and divide among apples, stuffing their cores. Sprinkle 5 tablespoons sugar over the apples. Pour cider in pan.
- Bake apples, basting every 15 minutes, until tender when pierced with thin, sharp knife or cake tester, 45 to 55 minutes. Be careful not to overbake, or skins will split, causing apples to lose their shape. Meanwhile, mix mascarpone with remaining tablespoon sugar and teaspoon dark rum. Serve apples warm, garnished with sweetened mascarpone. (Can be cooled to room temperature, covered, and refrigerated for 2 days. Reheat before serving.)
Time
1¼ hoursYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We discovered the secrets to a great baked apples recipe: After testing a number of varieties, we ended up choosing Northern Spy, Cortland, and Golden Delicious as our favorites, based on their availability as well as their appearance and flavor. For our baked apples recipe, we preferred baking the apples uncovered instead of wrapping them in foil because the apples caramelized better. To allow steam to escape and thereby keep the apples from bursting, we found that removing a strip of skin around the apple's stem end with a vegetable peeler did the trick.
Before You Begin
Use Northern Spy, Cortland, or Golden Delicious apples in this recipe -- they are all excellent.
Instructions
- Heat oven to 350 degrees. Place apples in 9-inch Pyrex pie pan or 8-inch-square baking pan. Mix together almond paste, 3 tablespoons sugar, 2 tablespoons dark rum, and softened butter and divide among apples, stuffing their cores. Sprinkle 5 tablespoons sugar over the apples. Pour cider in pan.
- Bake apples, basting every 15 minutes, until tender when pierced with thin, sharp knife or cake tester, 45 to 55 minutes. Be careful not to overbake, or skins will split, causing apples to lose their shape. Meanwhile, mix mascarpone with remaining tablespoon sugar and teaspoon dark rum. Serve apples warm, garnished with sweetened mascarpone. (Can be cooled to room temperature, covered, and refrigerated for 2 days. Reheat before serving.)
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