Raisin Walnut Baked Apples with Cinnamon Cream Sauce
Traditional baked apple with a creamy sauce.
Prep Time: 20 minutes
Bake Time: 30 minutes
Yield: 6 servings
Cinnamon Cream Sauce
1 tablespoon brown sugar
2 teaspoons water OR rum
1 teaspoon Argo® Corn Starch
1/2 teaspoon ground cinnamon
3 tablespoons butter OR margarine
1/2 cup Karo® Dark Corn Syrup
1 cup half & half
6 large baking apples
1/3 cup Fisher® Chopped Walnuts
1/3 cup raisins
1/3 cup Karo® Dark Corn Syrup
1/3 cup Cinnamon Cream Sauce (recipe above)
Preheat oven to 350°F.
For sauce: Stir brown sugar, water or rum, corn starch and cinnamon together in a small saucepan over medium heat; add butter and stir until melted. Add corn syrup and bring mixture to a boil, stirring constantly. Cook for 1 minute, then remove from heat to stir in half & half and vanilla. Return to heat and cook over very low heat, stirring occasionally, until sauce is thickened, about 5 minutes. Set aside.
For apples: Core the apples, making openings at least 1-inch in diameter and leaving bottom of apples intact; place in a shallow baking dish.
Combine walnuts, raisins, corn syrup and 1/3 cup cinnamon cream sauce in a small bowl. Fill centers of apples with mixture then bake for 30 minutes or until apples are tender. Serve with remaining sauce.