Recipe Archive #477
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Thursday September 9, 2010
Baked Apples with Custard Sauce
- 4 large baking apples, cored
- 4 tablespoons dark raisins
- 4 tablespoons light corn syrup
- 4 tablespoons molasses
- 1/4 cup firmly packed light brown sugar
- 1 tablespoon grated lemon peel
- Custard sauce (recipe below)
Preheat oven to 375 degrees.
With tip of a very sharp knife, cut a shallow incision around wide part of each apple to prevent bursting while baking.
Arrange apples in shallow baking dish, leaving space between.
Spoon 1 tablespoon raisins, tablespoon molasses into each apple, letting excess flow onto bottom of dish.
Sprinkle apples evenly with the brown sugar and lemon peel.
Fill dish with 1/4 inch water.
Bake until apples are very soft, about 1 hour.
Serve warm with custard sauce.
Makes 4 servings
Custard Sauce
- 10 tablespoons milk
- 10 tablespoons heavy cream
- 1 tablespoon grated orange peel
- 4 egg yolks
- 1/4 cup sugar
Scald milk and cream with orange peel in a heavy, small, non-aluminum sauce pan over medium heat.
Whisk yolks and sugar in top of double boiler until thick and lemon colored.
Gradually whisk in milk mixture.
Lace over gently simmering water and stir until mixture thickens and coats spoon, about 15 minutes; do not boil.
Serve custard sauce hot or cold.
Makes 1 1/2 cups.
