Baked Apples With Raspberry Cream And Toffee

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   APPLES: Core apples and peel top half.

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   (Use melon baller to core).

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   Place in baking dish, open end up, with approximately 1/2 inch of water surrounding.

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   Sprinkle sugar inside and on top of the apple.

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   Bake approximately 1 hour at 400F, until tender.

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   Cool and serve warm or room temperature (if done in advance, refrigerate until an hour or more before serving).

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   To serve, place room temperature (or hot) apple on plate and pour raspberry sauce over.

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   Sprinkle with toffee pieces.

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   RASPBERRY CREAM SAUCE: Puree fruit in blender and put through sieve to remove seeds.

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    Combine with sugar, zest and cream.

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    Thin with a little water or a fruity wine if necessary.

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    Seal and refrigerate (for up to two days) until serving.

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    TOFFEE: Preheat oven to 425F.

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    Line baking sheet with parchment paper.

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    Sprinkle sugar in thin layer.

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    Bake for 10 minutes or until golden brown.

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    Remove from oven and allow to cool completely on baking sheet.

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    When cool break into pieces and remove from sheet.

* Per serving · 4 servings · Values may vary.