Baked Apples with Vanilla-Pudding Sauce
|Milk||3 1⁄2 Cup (56 tbs)|
|Vanilla pudding and pie-filling mix||3 1⁄4 Ounce|
|Vanilla extract||2 Teaspoon|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Orange marmalade||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Baking apples||3 Pound|
Make Sauce: In medium saucepan, beat egg until fluffy.
Add milk; then beat in pudding-and- pie-filling mix.
Cook as the label directs.
Remove from heat.
Stir in vanilla; pour into a bowl.
Refrigerate, covered, until well chilled—at least 3 hours.
Make Baked Apples: Preheat oven to 375F.
In small saucepan, combine corn syrup, sugar, marmalade, and butter.
Cook over medium heat, stirring, until well blended.
Wash apples, and core; pare at stem end about 1 inch down.
Place apples, pared side down, in 12-by-8-by-2-inch baking dish.
Pour syrup mixture over apples.
Cover dish with foil.
Bake, covered, 30 minutes.
Remove foil; turn apples pared side up; baste.
Bake, uncovered and basting occasionally, 10 to 15 minutes longer, or until tender.
Remove from oven.
Let cool, basting with syrup from time to time, until just warm.
Place apples in individual serving dishes.
Serve warm, with vanilla-pudding sauce.
Makes 6 servings.