Chef Maggie Norris of Whisked Away Cooking School (here in Phoenix) prepared this recipe. This is my best attempt at recreating it from what I observed.
Combine in a bowl – your Maple Glaze:
- 1 block of cream cheese
- 4 TBL butter
- 1/2 C brown sugar
- 1/4 C maple syrup
- Preheat your oven to 350º
- Cut out the stem of your apple
- Cut a cylinder down into the core of your apple, being careful to not go through the sides or bottom.
- Cut a circle surrounding the core – halfway between the peel and the core
- Cut slices into the peel of the apple, about 1/4 inch in
- Cut slices from the core, going to the outside about 1/4 inch out
- Your goal is to create nooks and crannies without allowing any of the glaze to leak out.
- Place the apple in a small square of foil and fill all the nooks and crannies with your Maple Glaze
- Bake for 45 minutes
- Carefully plate and top with more Maple Glaze.
Here is an easy alternate
Combine in a bowl – your Maple Glaze:
- 1 block of cream cheese
- 4 TBL butter
- 1/2 C brown sugar
- 1/4 C maple syrup
- Preheat your oven to 350º F.
- Cut your apple in quarters.
- Cut the seeds out.
- Cut three of the wedges into thin slivers.
- Grate the fourth wedge using a large hole grater.
- Place the apples in a pretty pattern in a greased ramekin.
- Sprinkle the grated apple over top of the slices.
- Drizzle the top of the apple heavily with your Maple Glaze
- Sprinkle to top of the Maple Glaze with Turbinado Sugar
- Bake for 45 minutes
- Serve hot, but warn your guests of the molten filling.
