AuthorMike EgrieCategory, DifficultyAdvanced

Baked Apples with Spiced Ricotta

Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

 ½ cup reduced-fat ricotta
 2 tbsp powdered sugar
 5 tbsp honey, divided
 ¾ tsp finely grated fresh ginger, divided
 4 medium Ambrosia Apples
 2 tbsp butter, divided
 ¼ cup apple cider
 2 cinnamon sticks
 ½ tsp pumpkin pie spice

1

In a small bowl combine ricotta, sugar, 1 tablespoon of the honey and ¼ teaspoon of the ginger. Mix well; cover and refrigerate 1 hour.

2

Preheat oven to 425 F. Cut ¼-inch slice from the bottom of each apple. Cut apple tops (½ inch from stem end) crosswise; set apple tops aside. Use a melon baller or teaspoon, remove core and seeds from the center of each apple.

3

Place apples, bottom side down, in a 9-inch pie plate. Cut 1 tablespoon of butter into 4 pieces. Divide butter ⅛ teaspoon of the ginger in the center of each apple. Drizzle 1 tablespoon honey and 1 tablespoon cider over each apple. Cover apples with apple tops. Cut remaining 1 tablespoon butter into pieces. Place butter and cinnamon sticks in pie plate.

4

Bake 30 to 35 minutes or until apples are fork-tender, basting occasionally with juices from pie plate. Remove from oven. Let stand 10 minutes. To serve, transfer each apple to a small plate. Remove apple tops. Evenly divide and spoon any juices from the pie plate over each apple. Spoon 1 tablespoon cheese mixture over each apple. Place tops back on each apple. Lightly sprinkle pumpkin pie spice over each serving. Serve immediately.

How to Select:
Their skin is smooth, with a brought, almost iridescent pink blush over a creamy yellow background.

How to Store:
Store Ambrosia apples in the refrigerator and keep handling to a minimum to avoid bruising.

More about Ambrosia Apples:
Ambrosia Apples are a sweet, low-acid apple with a fragrant pleasing aroma.

Ingredients

 ½ cup reduced-fat ricotta
 2 tbsp powdered sugar
 5 tbsp honey, divided
 ¾ tsp finely grated fresh ginger, divided
 4 medium Ambrosia Apples
 2 tbsp butter, divided
 ¼ cup apple cider
 2 cinnamon sticks
 ½ tsp pumpkin pie spice

Directions

1

In a small bowl combine ricotta, sugar, 1 tablespoon of the honey and ¼ teaspoon of the ginger. Mix well; cover and refrigerate 1 hour.

2

Preheat oven to 425 F. Cut ¼-inch slice from the bottom of each apple. Cut apple tops (½ inch from stem end) crosswise; set apple tops aside. Use a melon baller or teaspoon, remove core and seeds from the center of each apple.

3

Place apples, bottom side down, in a 9-inch pie plate. Cut 1 tablespoon of butter into 4 pieces. Divide butter ⅛ teaspoon of the ginger in the center of each apple. Drizzle 1 tablespoon honey and 1 tablespoon cider over each apple. Cover apples with apple tops. Cut remaining 1 tablespoon butter into pieces. Place butter and cinnamon sticks in pie plate.

4

Bake 30 to 35 minutes or until apples are fork-tender, basting occasionally with juices from pie plate. Remove from oven. Let stand 10 minutes. To serve, transfer each apple to a small plate. Remove apple tops. Evenly divide and spoon any juices from the pie plate over each apple. Spoon 1 tablespoon cheese mixture over each apple. Place tops back on each apple. Lightly sprinkle pumpkin pie spice over each serving. Serve immediately.

Baked Apples with Spiced Ricotta
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