Best 4 Ginger Baked Apples Recipes

GINGER-BAKED APPLES

Steps:

• In a bowl stir together the butter, the brown sugar, the ginger, the pecans, and the raisins. Core the apples, peel the top third of them, and rub the peeled flesh with the lemon. Spoon the ginger mixture into the apple cavities, mounding it, arrange the apples in a deep microwave-safe dish, and microwave them, covered, at high power (100%), rotating the dish halfway through the cooking, for 8 minutes. Transfer the apples to 2 plates, spoon the cooking liquid over them, and serve the apples with the ice cream.

GINGER BAKED APPLES

Steps:

• Preheat oven to 375ºF. Coat a casserole dish (big enough to hold 2 apples) with nonstick cooking spray.
• Peel apples halfway down from stem end. Core apples without cutting through the bottom.
• Place in casserole.
• Mix ginger and butter in small bowl. Spoon half of the mixture into each apple.
• Stir all remaining ingredients in small saucepan over medium heat until sugar dissolves and syrup boils.
• Pour over apples.
• Bake 30-40 minutes.
• Serve with whipped cream, if desired.
• NOTE: May be covered loosely with plastic wrap and done in microwave (on high about 6 minutes) and then remove plastic wrap and put apples under preheated broiler for about 2 minutes.

10-MINUTE GINGER CAKE "BAKED" APPLES

Steps:

• Using a spoon, remove enough of the interior of each apple so that the walls are about 1/2-inch thick all around, including the bottom, and there's enough of a well for the cake batter. Place the apples in a microwave-safe dish. Microwave the apples until just warm, 20 to 40 seconds, then remove and set aside.
• Whisk together the flour, brown sugar, ginger, cinnamon, baking powder, milk, vegetable oil, and maple syrup in a medium bowl until just combined. Spoon or pour the batter inside the apples, leaving about 1 inch of space at the top of each. Microwave the apples in the same microwave-safe dish until the batter rises and sets, about 2 minutes 20 seconds. Dust the top edges of the apples with a little fleur-de-sel and let cool slightly, then serve with Apple Cider Caramel Sauce and vanilla ice cream.
• Mix the sugar and lemon juice in a deep nonstick saucepan, place over medium heat and cover. Have a pastry brush and a small bowl of water nearby to brush the sides of the pot of any granules of sugar.
• When the sugar starts to brown, swirl the pan to ensure even browning until the sugar is amber in color, 5 to 6 minutes. Pour in the apple cider -- step back, because there will be sputtering.
• Add the butter. Swirl the pan to melt the butter, then add the heavy cream, cinnamon and ginger. Remove from the heat. The caramel will continue to thicken off the heat. Stir before serving. Makes 1 1/2 cups. Can be refrigerated for up to 2 weeks. Reheat gently on the stove top or in the microwave.

GINGER BAKED APPLES

Steps:

• Peel apples halfway down from stem end. Core apples without cutting through bottom. Place in broilerproof and microwave-safe casserole. Mix ginger and butter in small bowl. Spoon half of ginger mixture into each apple.
• Stir all remaining ingredients except cream in small saucepan over medium heat until sugar dissolves and syrup boils. Pour syrup over apples. Cover casserole loosely with plastic wrap.
• Microwave on high until apples are tender, rotating casserole twice, about 6 minutes. Uncover; spoon juices over.
• Preheat broiler. Broil apples until tops are glazed and syrup bubbles, about 2 minutes. Serve apples with whipped cream, if desired.