Food & Cooking Recipes Dessert & Treats Recipes Baked Apples with Spiced Ricotta and Maple Syrup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Servings: 4 These baked apples are tender and sweet, especially on a cold night. Ingredients 4 medium Rome apples, (8 ounces each), cored to within ½ inch of base 3 tablespoons unsalted butter 6 tablespoons pure maple syrup 1 teaspoon freshly grated ginger 4 three-inch-long cinnamon sticks ¾ cup ricotta cheese 2 tablespoons plus 1 teaspoon confectioners' sugar ⅛ teaspoon ground cinnamon 3 tablespoons heavy cream Directions 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. Cook's Notes Keep an eye on the apples while they're in the oven; baking times may vary. Rate it Print