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1
Preheat the oven to 375 degrees.
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2
Wash and core to a half-inch of the bottoms of each apple.
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3
With a vegetable peeler, peel the tops and bottoms of each apple, leaving a band of skin approximately two inches wide.
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4
Place the apples one to two inches apart in a large baking dish.
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5
Sprinkle a little of the zest into the well of each apple.
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6
Add the cider to the dish and bake for 25 to 30 minutes or until tender but not mushy.
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7
Place the apples on a lightly oiled baking pan and allow to cool thoroughly.
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8
When the apples have cooled, place one cup of sugar and a half cup cold water in a medium-size heavy saucepan over medium-high heat.
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9
Stir with a wooden spoon until the sugar has dissolved.
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10
When the sugar begins to turn golden, rotate the pan to even the color.
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11
When the caramel is light amber, using a wooden spoon, carefully coat each apple with the hot caramel.
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12
(Caramel burns quickly and must be watched carefully.
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13
It will continue to cook and become a darker amber as you are working with it.)
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14
Repeat the method with the remaining sugar, using a clean, cool, medium-size heavy saucepan.
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15
Meanwhile, whip the cream into soft peaks and fold in the ginger and refrigerate until ready to serve the apples.
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16
When ready to serve, pry the apples from the baking pans with a metal spatula and arrange them on a serving platter or serve on individual dessert plates, accompanied with the ginger cream.
