Baked Apples with Sorghum Syrup for Two

Before serving, have the whipping cream very cold. So you might want to do this ahead of time since you place the cold cream on top of the warm apples.

Preheat the oven to 375°F.

Core the apples, but do not go all the way through the bottom. I could not find a corer that wouldn’t go all the way through, so I sliced the top 1/3 off each apple and used a melon baller to scoop out the core.

Pour the apple cider into a small baking dish (I used one with a 3-cup capacity).

In a small bowl, stir together all remaining apple filling ingredients. Spoon the mixture into each apple. Place the apples in the baking dish with the cider, cover tightly with foil and bake 30 minutes. Uncover, baste with the accumulated juices and bake another 10 minutes or so, until tender but not mushy. Use a small knife to test the tenderness of the apple—it will depend on the variety.

For the cream:
Whip together the cream, cinnamon and sorghum syrup in a small bowl until medium peaks form. Refrigerate until ready to serve.

When ready to serve, spoon the cold cream over the apples as soon as they come out of the oven. Spoon some of the juices from the bottom of the baking dish on top too. Devour.