1 tablespoon brown sugar
1 tablespoon butter
Pinch of cinnamon or allspice
1 firm apple, cored
1 unbaked pastry shell
Mix the brown sugar, butter and cinnamon to form a paste. Stuff the paste into the cored apple, then wrap the apple with the pastry. Use remaining pastry to add a decorative touch. Bake for 20 minutes at 375 degrees F.
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Cinnamon Bourbon Caramel Sauce
1 cup granulated sugar
1/2 cup (1 stick) lightly salted butter
1/2 cup heavy cream
1/4 cup Bourbon
Dash of cinnamon
Place the sugar in a pan with 3 to 4 tablespoons of water. Allow this to boil until it turns a rich amber color (232 degrees F on a candy thermometer).
Remove from heat and whip in the butter and cream. Season with cinnamon. Stir in the Bourbon. Pour over baked apple and serve.
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This will make way too much sauce for one apple, so you may want to consider making 4 to 6 or use the remainder of the sauce for dipping fresh apple slices.
