“Baked” Apple Halves with Maple Cream

The perfect cool-weather treat.

February 13, 2012
baked apple halves

Serves: 4

2 large apples (we used Ida Red), halved lengthwise and cored
4 teaspoon butter, cut into small pieces
½ cup orange juice
1 tablespoon apple cider vinegar
¼ cup evaporated milk
2 tablespoons pure maple syrup


1. Chill small mixing bowl. Place apples flesh side up in 4-quart or larger slow cooker and dot with butter. Pour orange juice and vinegar over top.

2. Cover. Cook on low 2 to 3 hours, or until apples are soft but still hold their shape. Remove apples to plate and pour juice from cooker into small saucepan. Bring to a boil and reduce 3 to 4 minutes, until liquid is thick and syrupy. Set aside.

3. Whip milk and maple syrup in chilled bowl with electric mixer at high speed, 3 to 5 minutes, until mixture thickens. Top each apple half with 1 ½ tablespoons maple cream and drizzle with 1 tablespoon reserved fruit syrup.