Nothing says autumn like apple season. Enjoy tender baked apples infused with Grand Marnier, warm spices, and orange zest, served with a dollop of crème fraîche. Cozy never tasted this good!
Make 4 Servings
INGREDIENTS
- 4 large firm apples (Honeycrisp, Braeburn, or Pink Lady work well)
- 4 Tbsp unsalted butter, softened
- 4 Tbsp light brown sugar
- 1/4 cup chopped toasted walnuts or pecans
- 1/4 cup raisins or currants (optional)
- 1 tsp ground cinnamon
- Zest of 1 orange
- 1/4 cup Grand Marnier (or other orange liqueur)
- 1/2 cup fresh orange juice
- 1/2 cup apple cider (or water)
- Pinch of sea salt
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For Serving
- Crème fraîche (or whipped cream/vanilla ice cream as an alternative)
- Cinnamon sticks, for garnish
- Extra orange zest, optional
INSTRUCTIONS
- Heat the oven to 375°F (190°C). Core the apples carefully, leaving the bottoms intact so the filling stays inside. Place apples in a snug-fitting baking dish.
- In a small bowl, mix the softened butter, brown sugar, walnuts (or pecans), raisins, cinnamon, orange zest, and a pinch of salt until it forms a rich paste.
- Spoon the filling into the hollowed apples, pressing it down lightly.
- Pour the Grand Marnier, orange juice, and apple cider into the baking dish around the apples. Cover loosely with foil and bake for 25 minutes. Remove foil, baste apples with the pan juices, and bake uncovered for another 20–25 minutes, until tender but not collapsing.
- Transfer apples to dessert plates. Spoon the pan juices over each apple. Add a generous dollop of crème fraîche on the side. Garnish apple with a cinnamon stick to resemble the stem and a sprinkle of extra orange zest.
