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Cloaked Apples
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Cloaked Apples




6 tart apples (such as Granny Smith or Jonathan)

1 teaspoon fresh lemon juice

1/2 cup raisins soaked overnight in 1/2 cup brandy

(optional), reserve brandy

1/4 cup sugar

3 tablespoons unsalted butter, thinly sliced

1/4 cup heavy cream




1 (3-ounce) package cream cheese, softened to room


1/2 cup heavy cream

1/4 cup sugar

Reserved brandy from raisins (optional)




For topping: In a food processor fitted with metal blade,

process cream cheese for 15 seconds. Scrape sides of bowl.

Add cream, sugar, and reserved brandy and process for 15

seconds or until smooth. Refrigerate until serving.

Preheat oven to 400 degrees. Peel and core apples. Cut into

1/8-inch slices and sprinkle with lemon juice. Generously

butter a 9-inch ceramic tart dish or pie pan. Arrange apple

slices in dish, overlapping them slightly and layering with

raisins. Sprinkle evenly with sugar and 3 tablespoons butter.


Bake 30 minutes.


Increase oven temperature to 500 degrees. Add cream and bake

for 5 minutes more. Serve warm with cream cheese topping.




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