Dolkar Wellness & Longevity: BAKED APPLES WITH CREAMY CARAMEL SAUCE

Thursday, October 16, 2008

BAKED APPLES WITH CREAMY CARAMEL SAUCE

Nothing says fall like caramel apples. This updated version moves them off the stick and onto the plate in an elegant yet easy dessert. The apples are stuffed with nuts and raisins, baked until tender and drizzled with an irresistible caramel sauce. Goodbye summer, hello fall.

This recipe can be varied by substituting other chopped nuts or dried fruits. Dried currants, cherries or cranberries and chopped dried apricots work well, as do pecans, almonds or hazelnuts.

6 medium apples
1/4 cup butter, softened
1/4 cup packed brown sugar (raw cane sugar)
1/4 cup pure maple syrup
1 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup finely chopped walnuts
Purchased caramel sauce

1. Heat oven to 325°F. Remove core from apples with apple corer or small knife; place apples in 13x9-inch pan.

2. Combine butter, brown sugar, maple syrup and cinnamon in small bowl. Stir in raisins and
walnuts. Spoon mixture into center of apples; cover with foil.

3. Bake 1 hour to 1 hour 15 minutes or until apples are tender when pierced with knife. Serve warm with caramel sauce spooned over top.
-Food Now Cooking

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ROASTED PEAR-BUTTERNUT SOUP WITH CRUMBLED STILTON

Ingredients:
2 each ripe pears , peeled, quartered and cored
2 pounds butternut squash , peeled, seeded and cut into 2-inch chunks
2 each medium tomatoes , cored and quartered
1 large leek , pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2 cloves garlic , crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt , divided
Freshly ground pepper to taste
4 cups vegetable broth or shitaki mushroom
seasoning, divided
2/3 cup crumbled Stilton or other blue-veined cheese
1 tablespoon thinly sliced fresh chives or scallion
greens

Instructions:

Preheat oven to 400°F.

Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast,
stirring occasionally, until vegetables are tender, 40 to 55 minutes. Let cool slightly.

Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).