Baked Apples Stuffed With Frozen Custard


These bakers can be used for applesauce by removing all the pulp after they’ve been baked and combining it with the juices left in the baking dish. Or, they can be stuffed after they’re baked and chilled with a frozen custard, then drizzled with a Creamy Orange Ginger Sauce, then sprinkled with Crystallized Ginger Pine Nut Topping as we did here – this time!

Makes 12

Preheat oven to 375 degrees

12 red apples – wash, core and slice bottoms even if necessary so they’ll stand up in the baking dish – just take off as much as you need to take off

1/2 c. water

Using a coring device remove center of core from all apples. Visually check inside of the apples to be sure that all core is gone. If not then do a little trimming with the coring device to make that happen.

In 9 x 13 inch baking dish place all apples top side up. Surround bottom of apples with 1/2 cup water.

Foil tightly, then bake in preheated 375 degree oven 1 hour.

Remove from oven and store in covered container in refrigerator till ready to use.

So, let’s make a fancy dessert.

Make a sauce out of the apple drippings first. Makes 3 cups

1 c. apple drippings (liquid from bottom of baking dish)

1 c. SO Delicious Culinary Coconutmilk – LITE (it textures like thick cream when chilled; the Original style textures like thick whipped cream when chilled)

1/2 c. light brown sugar – firmly packed

1/4 t. pink Himalayan salt

2 t. vanilla – I used imitation

1/4 c. tiny matchstick size orange zest strips – do not grate the rind, instead cut into tiny strips after removing the white pithe from the orange peel with a sharp, broad knife flat to the board

1 sm. thumb-size piece of fresh ginger, peeled, sliced into thin planks, stacked, then sliced into tiny matchstick strips

1/2 c. ginger ale (I used CANADA DRY diet GINGER ALE) mixed in sm. bowl with 1/4 c. cornstarch till thoroughly dissolved – leave enough head space in the bowl for the swell of foam when first combined

remainder of 12 oz. can diet ginger ale

Crystallized Ginger Pine Nut Topping:

1/4 c. pine nuts, raw

1/4 c. diced crystallized ginger

1/8 t. pink Himalayan salt

Place topping ingredients in coffee grinder and process till mashed.

If you want more topping than that, then double or triple etc. the ingredients and process in a food processor or chop finely on a board.

Place 1 cup of the apple drippings into saucepan.

Stir in SO Delicious LITE Culinary Cream followed by brown sugar, salt and vanilla.

Stir in matchstick orange zest and fresh ginger matchsticks.

Combine as instructed 1/2 c. ginger ale with 1/4 c. cornstarch in small bowl, stirring till completely dissolved. Pour thickener into saucepan and stir continuously till sauce thickens. cook for about 3 minutes, stirring often.

Add remainder of 12 oz. can of ginger ale, stirring to thoroughly incorporate. Cook about 3 minutes longer. Remove from heat and bring the sauce to room temperature or chill it.

I  used CRANBERRY COCONUT FROZEN CUSTARD to stuff these baked apples. You can just as easily use an already prepared dairy free ice-cream.

Spoon a little sauce on each dessert plate. Place the baked apple on the sauce.

Spoon the frozen custard or dairy free ice-cream into the hole where you removed the core.

Top with more sauce, then sprinkle with the Crystallized Ginger Pine Nut Topping and serve.


Notes: When buying ginger root, don’t go for the dried, wrinkly roots; you want fresh juicy, plump roots, so they won’t get stringy on you when you cut them into tiny shapes. If you want dried roots, then buy powdered ginger – we’re not using that here for this recipe, this time.


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