Baked Apples with Spiced Ricotta and Maple Syrup
These baked apples are tender and sweet, especially on a cold night.
- Servings: 4
Source: Martha Stewart Living, February 1996
- 4 medium Rome apples, (8 ounces each), cored to within 1/2 inch of base
- 3 tablespoons unsalted butter
- 6 tablespoons pure maple syrup
- 1 teaspoon freshly grated ginger
- 4 three-inch-long cinnamon sticks
- 3/4 cup ricotta cheese
- 2 tablespoons plus 1 teaspoon confectioners' sugar
- 1/8 teaspoon ground cinnamon
- 3 tablespoons heavy cream
Heat oven to 450 degrees. Peel about 1 inch of skin from tops of apples; cut a sliver off the bottom so apples will stand. Place them in a 9-inch glass pie plate. Cut 1 tablespoon of butter into 4 pieces; fill each apple core with a piece of butter, 1 tablespoon maple syrup, 1/8 teaspoon ginger, and 1 cinnamon stick. Place remaining 2 tablespoons butter and 2 tablespoons syrup in bottom of pie plate.
Bake apples, basting several times with pan juices, until they are golden and tender, about 35 minutes (the skin may split). Transfer apples to a serving dish; let baking juices stand to thicken, about 15 minutes.
Puree ricotta, confectioners' sugar, remaining 1/2 teaspoon ginger, cinnamon, and cream in a food processor. Serve 2 heaping tablespoons of ricotta cream with each apple, and drizzle with the warm syrup.