Apples Baked in Cointreu
This second dessert is much richer and definitely not for the junior members of the family. If you have special guests that you’d like to serve a really wonderful dessert, this might just fill the bill.
Start by peeling and coring an apple for each dessert eater. I like using Rome apples for this dessert. Although my photo shows that we cored the apples all the way through, in the future, I’ll leave the bottom part of the core in the apple.
Arrange the apples in an uncovered baking dish. Pour 1 to 1.5 c. Cointreau liqueur over the apples. Bake at 350 degrees for one hour. Baste the apples with the Cointreau every ten minutes.
Serve hot with a dollop of whipped cream.
There are many recipes around for apples and Cointreau. Most of them call for orange juice, nuts, and raisins. Those all will make a very rich dessert, but this recipe is extremely simple and elegant.
If you want to make something similar to this but minus any alcohol, use 3/4 c. orange juice concentrate and 1/3 c. grapefruit juice concentrate. Baste while the apples are baking.