Apples and cheese, an old time classic combo, but with twist. Add pecans for a special touch, and voila! An easy dessert that looks impressive, brought to us by The Brooklyn Kitchen.
- 4 baking apples, such as Crispin, Honeycrisp, or Rome
- 4 tbsp butter, softened
- ⅓ cup brown sugar
- 1 tbsp lemon juice
- 2 tsp cinnamon
- 1 cup ricotta
- 1 tbsp heavy cream
- 2 tbsp cream cheese
- 2-3 tbsp high-quality maple syrup
- ¼ cup pecans, toasted and chopped
Preheat oven to 375 degrees F. Scoop out the core of the apples leaving the bottom ½” intact (do not cut through the apple). In a small bowl, combine the butter with the sugar, lemon juice, and cinnamon. Place apples in a shallow baking dish and rub with the butter mixture, pushing the remaining mixture into the hollowed core of each apple. Transfer to oven and bake for 30-40 minutes or until tender. Remove from oven, let cool slightly.
In a medium mixing bowl, combine the ricotta with the heavy cream and cream cheese. Using an electric mixer, whip the dairy ingredients for 4-5 minutes until fluffy. Add the maple syrup and beat until combined. Cut apples into halves and transfer each half to a serving plate. Top with ricotta and pecans and serve immediately.