Title: Sundae Apples
Categories: Fruit Icecream
Yield: 4 Servings
| 4 | lg | Red Apples |
| 3/4 | c | Sugar |
| 3/4 | c | Water |
| 1/2 | ts | Cinnamon |
| 2 | dr | Red Food Coloring |
| 1/2 | | Lemon; sliced thin |
| 1/2 | | Orange; sliced thin |
| | | Chocolate Liqueur Sauce |
| 1 | pt | Vanilla Ice Cream |
| 1/4 | c | Walnuts; chopped |
| CHOCOLATE LIQUEUR SAUCE |
| 2 | tb | Butter or Margarine |
| 2 | | Unsweetened Chocolate square |
| 1 | c | Sugar |
| 1/2 | c | Water |
| 2 | tb | Apple Brandy -OR- Creme de Cacao |
Preheat oven to 350~. Wash & core apples, but DO NOT PEEL. Cut apple
1/3-1/2 of the way from top to bottom in 6 or 8 sections, depending on size
of apple. Place in shallow, ungreased baking pan. Mix sugar and cinnamon
together in small saucepan; add water, lemon and orange slices, and bring
to a boil. Boil 7 mins. or until syrup is thickened. Discard lemon and
orange slices. Pour this syrup over the apples, and bake for 30 minutes or
until fork tender. Baste apples frequently during baking with syrup from
the pan. They should be nicely glazed when done. To serve warm, let apples
stand 10-15 minutes before continuing. Also good served cold. Place apple
in glass dessert bowl, opening the apple sectionsso they spread (like
flower petals) to fit the bowl. Cut sections deeper if needed to open it
more easily. Fill center of apple with scoop of ice cream. Drizzle the
chocolate liqueur sauce over all, and garnish with chopped walnuts. Serve
immediately.
CHOCOLATE LIQUER SAUCE: Melt butter and chocolate in saucepan over low
heat. Add sugar and water. Cook until sauce is thickened a bit, stirring
frequently. Add liqueur and remove from heat. Cool.