Baked Apples with Almond Butter and Creme Anglaise

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Begin by scoring very small thin lines around the sides of the apples using a zester, this is to prevent the apple from exploding while cooking.

3. 3

   Remove the cores from 1 end, using a melon baller, making sure not to go completely through the apples.

4. 4

   To make the mixture, combine the softened butter, sugar, almond powder, and the cinnamon, and mix until all ingredients are combined.

5. 5

   Stuff the apples with the butter mixture, and cook for 40 minutes.

6. 6

   While the apples are baking, combine the cream, vanilla, and 2 ounces sugar in a saucepot, and bring to a boil.

7. 7

   In a separate bowl, combine the egg yolks, remaining 2 ounces sugar, and blend until smooth.

8. 8

   Once the cream has come to a boil, temper egg yolks with approximately 1/2 of the cream, making sure to whisk constantly.

9. 9

   Return the tempered yolks to the cream mixture.

10. 10

    Cook the sauce over low heat, stirring constantly, until it thickens and coats the back of a spoon.

11. 11

    Strain the sauce into a container, and then cool in the refrigerator or in an ice-water bath.

12. 12

    To serve, plate each warm apple on a dessert plate, and add a drizzle of the cream sauce around and on top of each apple.

* Per serving · 4 servings · Values may vary.

No additional tips available.