Baked Apples in Bourbon-Cider Sauce the Editors of Publications International, Ltd.
Makes 2 servings
|2||large baking apples such as Jonagold, McIntosh or Rome Beauty|
|1||cup unsweetened apple cider or apple juice|
|2||tablespoons bourbon, whisky or additional apple cider|
|1/8||teaspoon ground cloves|
|1/8||teaspoon ground nutmeg|
|1/3||cup low-fat, no-sugar-added vanilla ice cream|
- Preheat oven to 375°F. Peel apples; cut in half through stem ends. Arrange apple halves cut sides up in a shallow baking dish. Pour apple cider and bourbon over apples. Sprinkle cinnamon, cloves and nutmeg over apples. Bake uncovered 10 minutes . Baste apples with juices in dish; continue baking 15 to 20 minutes or until apples are tender.
- Transfer apples to two serving plates; let stand 10 minutes to cool. Meanwhile, transfer juices in baking dish to a small saucepan. Cook over medium-high heat until juices are reduced to 1/4 cup, about 8 minutes. Remove from heat; add butter, swirling pan to melt butter. Spoon sauce over apples. Serve warm or at room temperature with ice cream.
|Serving Size:||1 apple with 2 tablespoons sauce and 3 tablespoons ice cream|
|Saturated Fat||2 g|
|Total Fat||3 g|
|Calories from Fat||13 %|
Check out more recipes for Fruit Desserts