John Van Hoesen's Baked Apples

Vice President of News and Programming John Van Hoesen says, "The baked apple is simple and elegant. It brings out the best of the season with a big reward and very little work. I like to prepare the apples for breakfast as a side dish for pancakes, but they work at lunchtime, for a snack, or for an elegant dessert. Use your imagination for the filling and the garnish or go for the very simple; they will warm up your home either way. My personal choice is McIntosh."

Ingredients:

4 large apples (or one for everyone)
Brown sugar
Butter
Fillers (rasins, nuts, cooked sausage, maple syrup are all good choices)

Topping:

1/2 pint heavy whipping cream
Sugar
Vanilla

Heat oven to 375 degrees. Core the apples, leaving the bottom quarter inch intact. Remove all seeds. Pack lightly with brown sugar (and any variety of fillings that suit the occasion: raisins, nuts, cooked sausage, a little maple syrup) and top with a dab of butter. Place the apples in a baking dish or pie pan. Pour enough water into the dish to cover the bottom with an eighth inch of water. Bake for approximately 30 minutes or until sides of the apple are soft when touched with a fork. Spoon the hot liquid glaze in the baking dish over the apples and they will shine.

While the apples are baking, whip the heavy cream until it begins to thicken; add sugar to taste (a teaspoon or two) and a small splash of vanilla flavoring. Complete whipping until peaks form. Garnish the apples with whipped cream and serve. Be careful, as the apple can remain very hot on the inside. (Hint: Use a pastry bag for the whipped cream. Scoop the whipped cream into the bag and decorate the top of your apples using a star tip. When using a pastry bag, beat the whipped cream into firmer peaks - but not so far that it becomes buttery.)

Substitute a scoop of ice cream for the whipped cream and the whole thing becomes dessert.