Baked Apples with Spiced Ricotta and Maple Syrup
Keep an eye on the apples while they're in the oven; baking times may vary.
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 (3-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.
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