Glazed Apples in Caramel Sauce
Columbia Marketing International
4 large CMI* Granny
4 tablespoons butter
4 tablespoons Amaretto
liqueur or caramel syrup
(the kind used for
Whipped cream or vanilla
Toasted slivered almonds,
1 cup sugar
1/2 cup water
1/2 cup light corn syrup
3/4 cup heavy cream
Preheat oven to 375°F.
Peel and core apples. Slice each apple horizontally into
5 or 6 slices, then reassemble into a stack. Place apples
in a 13-by-9-inch baking dish.
Melt butter and whisk in Amaretto or caramel syrup.
Drizzle over the apples.
Bake, uncovered, for about 60 minutes, or until
tender to the fork. Baste every 15 minutes with the
butter mixture drippings in the baking dish.
To prepare the sauce, stir together sugar, water,
corn syrup and a pinch of salt in a heavy saucepan.
Bring to a boil over medium heat, stirring until sugar
is dissolved. Boil, without stirring, until the mixture
turns a golden caramel color.
Remove from the heat and slowly stir in cream. Let
cool. (Can be made ahead of time and then reheated.)
To assemble, place glazed apples on large dessert
plates. Pour the warm Caramel Sauce down the
center of each apple. Serve warm with a large dollop
of fresh whipped cream or ice cream. Sprinkle with
toasted almonds. Serve immediately.
Makes 4 servings.
Tip: Whip heavy cream with 2 tablespoons Amaretto
liqueur or caramel syrup.
Recipe courtesy of Chef David Toal of Ravenous Catering,
* Brands may vary by region; substitute a similar product.
Wine Poached Pears
in Chocolate Sauce
California Pear Advisory Board
1 bottle (750 ml) red wine
2/3 cup sugar
2 1/4 cups cold water
1/4 cup lemon juice, plus
more for coating pears
Grated peel of 1 lemon
1/2 teaspoon ground
1 pinch ground cloves
6 California Bartlett or
Fat-free chocolate syrup
In a large saucepan or Dutch oven, combine wine,
sugar, water, 1/4 cup lemon juice and lemon peel.
Bring to a boil and cook until reduced by 1/4. Stir in
cinnamon, ginger, nutmeg and cloves.
Meanwhile, peel pears and sprinkle with lemon juice.
Stand pears in the pan with the syrup, not touching
each other. Reduce heat, cover and simmer for 15
minutes. Let pears cool in the syrup, then gently lift
with a slotted spoon and place on a platter or bowl.
Set the red wine mixture aside.
To serve, pour chocolate syrup into individual serving
bowls and warm slightly in the microwave. Place
poached pears on top of chocolate and drizzle with
poaching juices. Top with additional chocolate syrup
or chocolate shavings. Makes 6 servings.
Tip: Pears can be poached up to two days ahead and
refrigerated. Warm in the microwave or eat cold.