Baked apples with caramel sauce

Today I put my Nordic Ware roaster back to use and it wasn't for making potatoes. No. I wanted to try something new and it occurred to me to make a great pastry classic, baked apples. Because even though the device in question is baptized as a "potato grill", there are other foods and preparations in which we can use it. I'm already thinking about roasting sweet potatoes or pumpkin next time.

Baked apples are one of those desserts that you always want. We can already be invaded by the fashions of American, Japanese and beyond sweets, I don't know anyone who makes a baked apple ugly. Especially if it is freshly made and is accompanied by a handful of toasted almonds and caramel sauce. A sweet, listen.

Nordic Ware rotisserie , Pallarès carbon steel knife , Color Lab porcelain mug by Revol , Le Creuset ceramic ramekins , Küchenprofi stainless steel saucepan and Emile Henry crème brûlée container

Ingredients (for 4 units)

• 4 Royal Gala or Pink Lady apples
• 20 g of brown sugar
• 5 g ground cinnamon
• 10g butter
• 10 g of almond in canes or chopped

For the caramel sauce:

• 100 g of brown sugar
• 30g butter
• 30 g of water (2 tablespoons)
• 50 g crème fraîche or liquid cream

Elaboration

1. Cut the butter, which must be very cold, into four equal cubes and reserve in the fridge until ready to use.
2. Wash and dry the apples well.
3. With a very sharp knife , we make a superficial cut in the diameter of each one. We want to cut only the skin to prevent it from bursting in the oven and cracking anywhere. This way it is more aesthetic and the presentation improves considerably.
4. We remove, with the help of an apple corer or a ball scoop, the upper part of each apple.
5. We place the apples on the four grill supports, pressing gently, introducing them halfway. If we fall short, the apples will come out when they soften in the oven, so we press without fear.
6. Fill the holes in the apples with a teaspoon of brown sugar, a pinch of ground cinnamon and a cube of butter.
7. We place the spit on a baking dish that collects the juice that the apples release when roasting and that we are going to take advantage of later. I have used the Emile Henry ceramic mold that is just the diameter of the roaster and cleans up beautifully.
8. Bake in the oven, preheated to 175ºC (with heat on top and bottom), for 30 minutes.
9. Meanwhile we prepare the caramel sauce. To do this, we place the brown sugar, butter and water in a saucepan . Bring to a boil and cook over very low heat for 15 minutes, so that the sugar caramelizes. Remove from heat and let cool for five minutes.
10. Add the crème fraîche and stir with a whisk until integrated.
11. When the apples are ready, we remove them from the grill and use the juices they have released to enrich the caramel sauce.
12. We serve immediately.

Le Creuset silicone mini brush , Emile Henry crème brûlée containers , Revol Color Lab porcelain mug , Küchenprofi stainless steel saucepan , Emile Henry round ceramic mold , Le Creuset ceramic ramekins , Nordic Ware sador and Pallarès carbon steel knife