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Baked Stuffed Apples with Crème Anglaise


6 apples (either cameo, gala, or braeburn - small apples)

3 ounces Sweet & Sour flavor granola nuggets, broken into small bits

2 ounces dried cherries, chopped

¼ cup agave, divided

1 tablespoon butter, Kerrygold or other grass-fed butter

2 local egg yolks

2 cups local raw milk

½ teaspoon cinnamon, ground

½ vanilla bean, cut in half, scraped


Baked Apples

  1. Preheat oven to 400 degrees.
  2. Peel apples, cut them in half, and cut out the core. Re-assemble apples standing together in a small baking dish standing upright.
  3. Fill each apple with ½ ounce of gRAWnola pieces mixed with the chopped dried cherries. Drizzle each apple with agave syrup. Cut butter into small pieces and sprinkle over apples. Bake for 20−25 minutes until apples are soft and beginning to brown.

Crème Anglaise

  1. Scald the milk with the vanilla bean and cinnamon in a small, heavy-bottomed saucepan.
  2. In a double boiler, mix egg yolks and remaining agave. Slowly add the scalded milk to the mixture using a spatula. Continuously mix the custard in the double boiler using the spatula until it thickens, about 8−10 minutes. (Be careful not to curdle the eggs.)
  3. Remove apples from oven and cool slightly. Top with crème Anglaise. Serve warm.
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