Serves: 6
Total Calories: 114
Heat the oven to 375°F. Mix the caramel topping, cinnamon, salt, and brandy in a bowl. Set the apples, cored-side up, in a large pie plate or other flat baking dish. Fill the cavity of each apple with raisins. Spoon about half of the caramel mixture over the apples and bake for 30 minutes. Baste with half of the remaining sauce and bake until the caramel is lightly browned and the apples are tender, about 20 minutes more. Cool for at least 10 minutes and top with the remaining sauce. Serve warm.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Cinnamon Caramel Baked Apples recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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