In the fall, it’s easy to accumulate a lot of apples. Just yesterday, I picked up five different kinds at the grocery store! (Including a couple of flavors I’ve never tried before.) But for this recipe, we recommend either Fuji, Braeburn, or Cripps Pink apples. ~ Marlys
Baked Apples with Caramel Cream Sauce
- 4 Apples
- 3/4 cup Crème de la Crème Brûlée brewed tea
- 1 pkt ZSweet® all-natural sweetener (replaces 2 tsp sugar)
- 2 Tbsp Cornstarch
- 1/4 cup Heavy whipping cream
Core apples and place in baking pan. Brew Crème de la Crème Brûlée tea as directed and pour over apples. Cover with foil and bake at 350º F for 50-60 minutes or until soft.
Remove apples from pan and set aside. Pour liquid into a saucepan and add ZSweet® and whipping cream. Heat until steaming.
Place cornstarch in a custard dish and add a bit of tap water, then stir until smooth. Add this into the tea mixture in the saucepan and stir until thickened. Drizzle over warm apples and serve immediately.