Poison Apples

N/A

Dessert

N/A

N/A

N/A

N/A

N/A

N/A

N/A

6 people

6 firm apples, like Granny Smith or Honeycrisp
½ cup butter, softened
1 cup light brown sugar
1½ teaspoons cinnamon
1 teaspoon ground ginger
½ cup chopped pecans
1½ cups apple cider
½ cup butter, softened
1 cup light brown sugar
½ cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon salt
Green gel paste

Prepare the apples.
Preheat oven to 375ºF.
Core each apple with a coring tool or with a paring knife and spoon.
Make the opening in each apple about 1¼ inches wide, leaving the bottom intact to hold the filling.
In a medium mixing bowl, combine the butter, sugar, cinnamon, ginger, and pecans.
Spoon the filling equally into each apple, then stand the apples in a medium baking dish.
Pour the apple cider into the baking dish to coat the bottom - you may need slightly more or less depending on size of pan.
Bake until tender, 50 to 60 minutes, depending on size of apples.
Prepare the caramel sauce.
In a small saucepan over medium-high heat, bring the butter, sugar, and cream to a boil.
Immediately reduce to a simmer and cook, stirring often, about 5 minutes, until the caramel starts to thicken.
Remove from the heat, then stir in the vanilla, salt, and enough food coloring to turn the sauce green.
Place each apple in an individual serving bowl, then spoon the sauce over the top.
Serve while hot.