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Desserts:
Stuffed Baked Apples with Vanilla Sauce

from Atlanta Cooknotes


INGREDIENTS:

VANILLA SAUCE:
3 egg yolks
2 Tablespoons sugar
1 cup light cream
2 teaspoons vanilla extract
1 cup heavy cream, slightly whipped, or
  frozen whipped topping

APPLES:
1/2 cup ground blanched almonds
1/4 cup sugar
2 Tablespoons water
4 tart apples, peeled and cored
1-1/2 Tablespoons butter, melted
1/2 cup sifted bread crumbs
2 Tablespoons butter

TO PREPARE:

To make vanilla sauce, beat egg yolks and sugar in top of double boiler.  Add light cream and cook over simmering water until thickened, stirring constantly.  Remove from heat and add vanilla extract.  Cool mixture, stirring occasionally.  When cool, fold in whipped cream.  Chill until ready to serve.  To prepare apples, mix ground almonds, sugar, and water.  Fill apples with almond mixture; roll in melted butter and then in bread crumbs.  Place in a 9-inch square baking dish, and dot with 2 Tablespoons butter.  Bake in a preheated 425 degree oven for 25 minutes.  Do not overbake; apples should be firm.  Serve hot apples with vanilla sauce which is chilled or at room temperature.

SERVINGS:  4



Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved.

Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbook.htm) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Atlanta Cooknotes, are returned to the community.
 

   

 
 

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