* 6 lg Baking apples; cored
* 1/2 c Unsalted butter;cut in small -pieces
* 3/4 c Brown sugar; firmly packed
* 3/4 c Bourbon
* 3/4 c Light cream
* 1 tbsp Vanella
* 1 tbsp Lemon juice
For: 6 servings
Preheat oven to 350°F. Remove a strip of peel from around the top
of each apple with a vegetable peeler. Set the apples upright in a flameproof
baking pan just large enough to accomodate them. Top the apples with
the butter; sprinkle with brown sugar then drizzle with the bourbon
over all. Bake until the apples are puffed and tender basting them occasionally
with the pan juices 30 to 35 minutes. Transfer the apples to a platter
and keep warm.
Stir the cream into the baking pan and set over high heat. Bring to
a boil then lower the heat to medium high and cook stirring frequently
until the sauce is reduced by half and coats a spoon 7 to 10 minutes.
Remove the sauce from the heat and stir in the vanilla and lemon juice.
Spoon the sauce onto dessert plates and set an apple in the center of
each one and serve immediately.