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Raisin Walnut Baked Apples with Cinnamon Cream Sauce

PrintPrint Recipe
  • Yield: 6 servings
  • Prep Time: 0:20
  • Bake Time: 30 minutes

Ingredients

  • Cinnamon Cream Sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons water OR rum
  • 1 teaspoon corn starch
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons butter OR margarine
  • 1/2 cup Karo® Dark Corn Syrup
  • 1 teaspoon vanilla extract
  • 1 cup half & half
  • Apples
  • 6 large baking apples
  • 1/3 cup walnuts, chopped
  • 1/3 cup raisins
  • 1/3 cup Karo® Dark Corn Syrup
  • 1/3 cup Cinnamon Cream Sauce (recipe above)

Directions

  1. Preheat oven to 350°F.
For sauce:
  1. Stir brown sugar, water or rum, corn starch and cinnamon together in a small saucepan over medium heat; add butter and stir until melted. Add corn syrup and bring mixture to a boil, stirring constantly. Cook for 1 minute, then remove from heat to stir in half & half and vanilla. Return to heat and cook over very low heat, stirring occasionally, until sauce is thickened, about 5 minutes. Set aside.
For apples:
  1. Core the apples, making openings at least 1-inch in diameter and leaving bottom of apples intact; place in a shallow baking dish.
  2. Combine walnuts, raisins, corn syrup and 1/3 cup cinnamon cream sauce in a small bowl. Fill centers of apples with mixture then bake for 30 minutes or until apples are tender. Serve with remaining sauce.
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print image

Raisin Walnut Baked Apples with Cinnamon Cream Sauce

  • Yield: 6 servings
  • Prep Time:  20 minutes
  • Bake Time: 30 minutes

Ingredients

  • Cinnamon Cream Sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons water OR rum
  • 1 teaspoon corn starch
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons butter OR margarine
  • 1/2 cup Karo® Dark Corn Syrup
  • 1 teaspoon vanilla extract
  • 1 cup half & half
  • Apples
  • 6 large baking apples
  • 1/3 cup walnuts chopped
  • 1/3 cup raisins
  • 1/3 cup Karo® Dark Corn Syrup
  • 1/3 cup Cinnamon Cream Sauce (recipe above)

Directions

  • Preheat oven to 350°F.
  • Stir brown sugar, water or rum, corn starch and cinnamon together in a small saucepan over medium heat; add butter and stir until melted. Add corn syrup and bring mixture to a boil, stirring constantly. Cook for 1 minute, then remove from heat to stir in half & half and vanilla. Return to heat and cook over very low heat, stirring occasionally, until sauce is thickened, about 5 minutes. Set aside.
  • Core the apples, making openings at least 1-inch in diameter and leaving bottom of apples intact; place in a shallow baking dish.
  • Combine walnuts, raisins, corn syrup and 1/3 cup cinnamon cream sauce in a small bowl. Fill centers of apples with mixture then bake for 30 minutes or until apples are tender. Serve with remaining sauce.