2 large apples (we used Ida Red), halved lengthwise and cored
- 4 tsp trans-free margarine, cut into small pieces
- 1/2 cup orange juice
- 1 tbsp apple cider vinegar
- 1/4 cup evaporated milk
- 2 tbsp pure maple syrup
Loading...
Directions
1.
Chill small mixing bowl. Place apples flesh side up in 4-quart or larger slow cooker and dot with margarine. Pour orange juice and vinegar over top.
2.
Cover. Cook on low 2 to 3 hours, or until apples are soft but still hold their shape. Remove apples to plate and pour juice from cooker into small saucepan. Bring to a boil and reduce 3 to 4 minutes, until liquid is thick and syrupy. Set aside.
3.
Whip milk and maple syrup in chilled bowl with electric mixer at high speed, 3 to 5 minutes, until mixture thickens. Top each apple half with 1 1/2 tablespoons maple cream and drizzle with 1 tablespoon reserved fruit syrup.
recipes.womenshealthmag.com/Recipe/baked-apple-halves-with-maple-cream.aspx