Double Apples Baked with Lemon and Cinnamon

by Cindi Sutter, Founder of The Spirited Table® - Recipe from Sara S. Monick - a cooking instructor since 1977.  She studied with Madeleine Kamman, Jacques Pepin, Nicholas Malgieri & Giuliano Bugialli

Ingredients

4 medium Golden Delicious apples halved lengthwise
1/2 cup sugar, divided
Grated zest of 2 lemons
2 Granny Smith apples, peeled cored and grated
3 Tbsp heavy cream
2 egg yolks
pinch of salt
pinch of cinnamon
2 Tbsp unsalted butter, cut into bits
1/4 cup brown sugar
Powdered sugar
1 cup cream whipped

Instructions

1. Preheat oven to 400° 
2. Core the halved apples. Remove a small slice from the bottom of the apple and cut a cavity large enough to hold filling. 
3. Place apples, cut side up, in a buttered baking dish and sprinkle with 6 tablespoons granulated sugar. Pour 1/4 cup water into bottom of dish. Bake for 15 minutes. Leave oven on.
4. Meanwhile, in a bowl, combine lemon zest, grated apples, remaining 2 Tbsp of sugar, cream, egg yolks, salt and cinnamon. 
5. Stuff apple cavities with mixture and dot with bits of butter. Sprinkle with brown sugar. Bake until the tops are golden amber, 25 to 30 minutes. Sprinkle with powdered sugar. Serve warm with lightly whipped cream.