Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 4 servings

Ingredients:

4 apples
1/2-lb. softened butter
1 cup sugar
1 cup almond powder
1 tsp. cinnamon

Creme Anglaise:
8 oz. light cream
1 vanilla bean or 1 tsp. vanilla extract
2 oz. sugar, plus 2 oz.
6 egg yolks
pinch salt

Directions:

1. Preheat oven to 350 degrees F.
   
2. Begin by scoring very small thin lines around the sides of the apples using a zester, this is to prevent the apple from exploding while cooking.
   
3. Remove the cores from 1 end, using a melon baller, making sure not to go completely through the apples.
   
4. To make the mixture, combine the softened butter, sugar, almond powder and the cinnamon and mix until all ingredients are combined.
   
5. Stuff the apples with the butter mixture and cook for 40 minutes.
   
6. While the apples are baking, combine the cream, vanilla and 2 ounces sugar in a saucepot and bring to a boil.
   
7. In a separate bowl, combine the egg yolks, remaining 2 ounces sugar and blend until smooth.
   
8. Once the cream has come to a boil, temper egg yolks with approximately 1/2 of the cream, making sure to whisk constantly.
   
9. Return the tempered yolks to the cream mixture.
   
10. Cook the sauce over low heat, stirring constantly, until it thickens and coats the back of a spoon.
    
11. Strain the sauce into a container and then cool in the refrigerator or in an ice-water bath.

To serve, plate each warm apple on a dessert plate, and add a drizzle of the cream sauce around and on top of each apple.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.