Name: Maple–Caramel Apples with Cinnamon Cream (Reduced Sugar)
Total time: 45 min
Ingredients: ½ cup heavy cream; 1 tablespoon maple syrup; ¼ teaspoon vanilla extract; ⅛ teaspoon ground cinnamon; Pinch salt; 2 tablespoons unsalted butter; 4 crisp apple (6½ ounces each), peeled, cored, and halved; 6 tablespoons maple syrup; ¼ cup heavy cream; 1 tablespoon Calvados or apple brandy; ¼ teaspoon salt; ½ cup sliced almonds , toasted

Why This Recipe Works

But in many other recipes, the apples turn out barely browned and anemic, or, by the time they're beautifully browned, they are mealy and fall apart. We wanted to find a foolproof method for cooking the apples and make a flavorful sauce without relying on granulated sugar. After several tests with different sweeteners, we found that maple syrup was the perfect candidate. Because maple syrup browns, caramelizes, and thickens the same way white sugar does, it makes a flavorful, luscious caramel. By cooking the apples in butter and a small amount of maple syrup, we could quickly achieve browning without risking overcooking the apples. In fact, the browning occurred a little too quickly: Tasters found these apples a bit underdone. We decided to introduce the maple syrup at a later stage in cooking to allow the apples more time to cook through. This produced perfectly tender apples with burnished amber exteriors. We made a caramel with some extra maple syrup and finished it with heavy cream and Calvados to create a rich, velvety sauce. With a dollop of cinnamon whipped cream and some toasted almonds, this dessert is sure to satisfy any sweet tooth.

Before You Begin

We recommend using firm apples, such as Jonagold, Fuji, or Braeburn, in this recipe. Note that soft apples will cook more quickly; if using soft apples, begin checking for doneness about 5 minutes early.

Instructions

for the whipped cream

Using stand mixer fitted with whisk attachment, whip all ingredients on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Cover and refrigerate until ready to serve.

for the apples

Melt butter in 12-inch nonstick skillet over medium heat. Place apples cut side down in skillet and cook until beginning to brown, 8 to 10 minutes. Flip apples cut side up, add 2 tablespoons maple syrup to skillet, and cook until apples are just tender, 4 to 6 minutes, adjusting heat as needed to prevent syrup from getting too dark. Off heat, turn apples to coat with caramel, then transfer, cut side up, to platter.

Add remaining ¼ cup maple syrup to now-empty skillet and bring to boil over medium heat. Reduce heat to medium-low and cook until mixture thickens slightly and registers 260 degrees, 3 to 4 minutes. Off heat, carefully whisk in cream, Calvados, and salt. Return skillet to medium-low heat and simmer until alcohol has evaporated and mixture thickens again, about 1 minute.

Drizzle caramel evenly over apples and sprinkle with almonds. Serve, passing whipped cream separately.