Fall is here!
As much as I already miss summer, I really do love this time of the year- especially in the beautiful U.P. of Michigan!
The colors of the trees at peak are simply breathtaking!
Since apples are EVERYWHERE, I decided to make some baked apples the other day, and I used a sweet and crisp apple variety called "Envy". Only this time, instead of stuffing them with traditional nuts or dried fruit, I wanted to fill them with another one of my fall favorites: Pumpkin pie! (Super yum!!)
These are such a treat! Baked apples are an old classic, and more of a "simple", yet wholesome dessert. These apples are so tender and sweet, (not mushy by any means!), and filled with a perfectly spiced and velvety smooth pumpkin filling. To add a bit of sophistication, I generously sprinkled on some sugar prior to serving, and used my Butane torch to caramelize, and add that sweet "crunch" to the top. Oh my- serve this with some caramel sauce, whipped cream, toasted nuts, or ice cream, and you'll be in heaven!
***I made these cute little "leaf" toppers by purchasing pie crust, sprinkling the dough with cinnamon & sugar, and used mini leaf cutters for the shapes. I just baked them at 350F for 8-10min. A super simple, delicious, and decorative touch for presentation!

Yield: 6 Baked apples

Prep Time: 35-40 min.

Ingredients:
1/4 cup unsalted butter
1/4 cup brown sugar
2 T. Southern Comfort, Spiced Rum, Whiskey (or Omit if you wish!)
2 T. heavy cream

2 eggs
1 cup Pumpkin puree
1/2 t. ground cinnamon
1/8 t. ground ginger
1/8 t. ground cloves
1/8 t. ground nutmeg
1/4 cup heavy cream, half & half, or 2% milk
6- medium/ large apples cleaned & hollowed (Envy, Braeburn, McIntosh, Honeycrisp, Gala, Fuji, etc.)

Granulated sugar

**Optional ingredients for finishing: fresh whipped cream, toasted nuts, caramel sauce, ice cream, granola, etc.

Preheat oven to 350F
1) In a small saucepan, melt the butter and brown sugar on medium heat- just until butter melts, sugar is dissolved and begins to bubble. Remove from heat, and stir in whiskey or rum, and cream. Set aside and allow to cool.

2) In the meantime, prep your apples by washing, cutting off the very top, and removing the inner core, (making sure not to go through the bottom of the apple!). You may want to use a melon baller & spoon to scoop out inside.
***You will be hollowing this out- much like a pumpkin prior to carving.
Place the apples in a buttered or foil lined baking dish.

3) When sugar mixture is cooled, whisk in the eggs 1 at a time. Then add the pumpkin, spices, and cream last.
Carefully pour the filling into each apple and fill to the top. Pour a small amount of water into the bottom of your baking dish, (about a 1/2 inch on bottom.)
Bake at 350F for 25-35 min. (Apples should be tender, and filling set.)

4) Remove from the oven, and allow to cool for 15min. before serving.
To finish: simply sprinkle on some granulated sugar, and using a Butane torch on low flame, heat the sugar until it completely dissolves and caramelizes.
Serve with fresh whipped cream, a sprinkle of toasted nuts, ice cream, and/ or caramel sauce.
***Leftovers can be stored covered in the refrigerator for 2-5 days.

Red-

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