Streusel-Stuffed Baked Apples

from The Orange County Register
September 6, 2007

Yield: 6 servings

3/4 cup all-purpose flour
3/4 cup dark brown sugar
1/2 cup old-fashioned rolled oats (not quick-cooking or 1-minute type)
6 tablespoons (3/4 stick) unsalted butter or margarine, melted
3 medium red apples, such as McIntosh or Cortland
3 medium green apples, such as Granny Smith
1 cup apple juice
1/2 cup honey
2 teaspoons ground cinnamon
Thick caramel (recipe follows)
Ice cream or whipped cream, dairy or pareve (optional)

Procedure:

1. Preheat oven to 425˚ F.
2. Prepare streusel filling: In a medium bowl, combine the flour, brown
sugar, oats, and melted butter or margarine. Pinch to form coarse
crumbs. Set aside.
3. Wash apples and, with a melon baler, carefully scoop out the core,
creating a “bowl“ about 2 inches in diameter. Be careful not to go all
the way to the bottom or to break the sides. Fill each apple with the
streusel filling, stuffing them to their tops.
4. Arrange apples in a shallow 9 x 9-inch baking dish.
5. In a small bowl, stir apple juice, honey, and cinnamon. Pour into
the baking pan. Bake, uncovered, for 25 to 30 minutes or until apples
are tender. If streusel starts to burn, loosely cover with a piece of
foil.
6. Carefully remove apples to a platter or individual dessert dishes.
Drizzle apples with pan juices or Thick Caramel and serve warm with a
scoop of your favorite ice cream or whipped cream.

Nutritional information (per apple without caramel or ice cream or whipped cream):
calories 296 (34 percent from fat), protein 3.9 g, carbohydrates
44.5 g, fat 11.2 g (saturated 2.9 g), cholesterol 30 mg, sodium 180 mg,
fiber 2 g

Source: “Kosher by Design Short on Time” by Susie Fishbein

Thick Caramel

Yield: 1 1/2 to 2 cups

1/2 teaspoon food-quality Dutch-process cocoa powder, such as Droste brand
2/3 cup nondairy whipping cream, such as Richwhip brand
1 cup light corn syrup
1/2 cup water
3 cups sugar
1 1/2 teaspoons lime juice
1 tablespoon margarine
3/4 teaspoon pure vanilla extract

Procedure:

1. In a medium bowl, whisk
cocoa powder in whipping cream until completely dissolved, smoothing
out any lumps. Add corn syrup, whisk again, and set aside.

2. In a medium heavy-bottomed pot, combine water, sugar, and lime
juice. Over medium-high heat, bring mixture to a boil, stirring
constantly until sugar dissolves. With a pastry brush soaked in water,
brush the sides of the pot clean to remove splatters. Cook without
stirring. As the water evaporates, the bubbles will become bigger and
slower; start watching for caramel color to appear. Swirl or turn the
pot to avoid getting a burned spot and to evenly mix the syrup. Simmer
until mixture is an amber color. Go by the color as the heat will
differ from stove to stove. Don’t allow the caramel to burn and work
carefully so as not to burn yourself.

3. Whisk in whipping cream mixture. The caramel will bubble profusely
and may clump. Keep stirring until the caramel is smooth in color and
texture. Simmer for 2 to 3 minutes or until slightly thickened. Remove
from heat and stir in margarine and vanilla. The caramel will be
extremely hot, so exercise caution as you carefully transfer to a large
bowl and place into the refrigerator. The caramel will thicken as it
cools. To use as a topping, reheat in the microwave until syrupy.

Nutritional information (per 2 tablespoons): calories
80 (23 percent from fat), protein 0.5 g, carbohydrates 15 g, fat 2.3 g
(saturated 1.5 g), cholesterol 3 mg, sodium 45 mg, fiber 0.1 g

Source: “Kosher by Design Short on Time” by Susie Fishbein