Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
½cupreduced-fat ricotta
2tbsppowdered sugar
5tbsphoney, divided
¾tspfinely grated fresh ginger, divided
4medium Ambrosia Apples
2tbspbutter, divided
¼cupapple cider
2cinnamon sticks
½tsppumpkin pie spice
1
In a small bowl combine ricotta, sugar, 1 tablespoon of the honey and ¼ teaspoon of the ginger. Mix well; cover and refrigerate 1 hour.
2
Preheat oven to 425 F. Cut ¼-inch slice from the bottom of each apple. Cut apple tops (½ inch from stem end) crosswise; set apple tops aside. Use a melon baller or teaspoon, remove core and seeds from the center of each apple.
3
Place apples, bottom side down, in a 9-inch pie plate. Cut 1 tablespoon of butter into 4 pieces. Divide butter ⅛ teaspoon of the ginger in the center of each apple. Drizzle 1 tablespoon honey and 1 tablespoon cider over each apple. Cover apples with apple tops. Cut remaining 1 tablespoon butter into pieces. Place butter and cinnamon sticks in pie plate.
4
Bake 30 to 35 minutes or until apples are fork-tender, basting occasionally with juices from pie plate. Remove from oven. Let stand 10 minutes. To serve, transfer each apple to a small plate. Remove apple tops. Evenly divide and spoon any juices from the pie plate over each apple. Spoon 1 tablespoon cheese mixture over each apple. Place tops back on each apple. Lightly sprinkle pumpkin pie spice over each serving. Serve immediately.
How to Select: Their skin is smooth, with a brought, almost iridescent pink blush over a creamy yellow background.
How to Store: Store Ambrosia apples in the refrigerator and keep handling to a minimum to avoid bruising.
More about Ambrosia Apples: Ambrosia Apples are a sweet, low-acid apple with a fragrant pleasing aroma.
Ingredients
½cupreduced-fat ricotta
2tbsppowdered sugar
5tbsphoney, divided
¾tspfinely grated fresh ginger, divided
4medium Ambrosia Apples
2tbspbutter, divided
¼cupapple cider
2cinnamon sticks
½tsppumpkin pie spice
Directions
1
In a small bowl combine ricotta, sugar, 1 tablespoon of the honey and ¼ teaspoon of the ginger. Mix well; cover and refrigerate 1 hour.
2
Preheat oven to 425 F. Cut ¼-inch slice from the bottom of each apple. Cut apple tops (½ inch from stem end) crosswise; set apple tops aside. Use a melon baller or teaspoon, remove core and seeds from the center of each apple.
3
Place apples, bottom side down, in a 9-inch pie plate. Cut 1 tablespoon of butter into 4 pieces. Divide butter ⅛ teaspoon of the ginger in the center of each apple. Drizzle 1 tablespoon honey and 1 tablespoon cider over each apple. Cover apples with apple tops. Cut remaining 1 tablespoon butter into pieces. Place butter and cinnamon sticks in pie plate.
4
Bake 30 to 35 minutes or until apples are fork-tender, basting occasionally with juices from pie plate. Remove from oven. Let stand 10 minutes. To serve, transfer each apple to a small plate. Remove apple tops. Evenly divide and spoon any juices from the pie plate over each apple. Spoon 1 tablespoon cheese mixture over each apple. Place tops back on each apple. Lightly sprinkle pumpkin pie spice over each serving. Serve immediately.
