Pecan Caramel Apples



4 Rome apples of equal size (Gala, Stayman and Cortland apples also work well, but NOT Red Delicious)
Butter, unsalted

8 heaping T. light brown sugar
20 pecan halves, coarsely chopped
2 tsp. golden raisins (optional)
1/2 tsp. cinnamon
Dash of pumpkin pie spice (important)
4 T. half and half
Heavy whipping cream

Core and peel apples, leaving a ring of skin around the bottom quarter of each apple. Cut a thin slice off the bottom of each apple (so they don't roll) and place apples in glass baking dish. Into each core hole, place a thick pat of butter and a dash of cinnamon. Cover baking dish with plastic wrap and poke several air holes. Microwave apples on high setting for 1 1/2 minutes. Flip each apple upside down and microwave for 1 minute. Turn apples right-side-up
and if necessary microwave extra time to reach the desired softness (poke with fork to test).
NOTE: Microwaves vary, so experiment with
cooking times to achieve the apple softness you desire.

Combine ingredients (except the heavy whipping cream) in a saucepan. Heat on medium-high heat for 3 to 4 minutes, until sugar is completely dissolved; set on low to avoid burning. Topping should be thick and syrupy. Place each apple into a dessert bowl and spoon
a generous amount of topping over each apple (try to avoid the core hole). Fill each core hole with heavy whipping cream. Serve hot and bask in the glow of your guests' smiles. A mouthwatering fruit dish, perfect on cold mornings or anytime you want to pamper your guests.

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