Baked Apples with Spiced Ricotta and Maple Syrup

Martha Stewart Living

Makes 4 servings

    4 med. Rome apples core w/in 1/2-in of base                    
    3 tablespoons unsalt butter                                    
    6 tablespoons maple syrup                                      
    1 teaspoon grated ginger                                       
    4 sticks cinnamon                                              
    3/4 cup ricotta cheese                                         
    2 tablespoons +1 tsp confectioners' sugar                      
    1/8 teaspoon ground cinnamon                                   
    3 tablespoons heavy cream                                      

Keep an eye on the apples while they're in the oven; baking times may vary.

Heat oven to 450°. Peel about 1 inch of skin from tops of apples; cut a sliver off the bottom so apples will stand. Place them in a 9-inch glass pie plate. Cut 1 tablespoon of butter into 4 pieces; fill each apple core with a piece of butter, 1 tablespoon maple syrup, 1/8 teaspoon ginger, and 1 cinnamon stick. Place remaining 2 tablespoons butter and 2 tablespoons syrup in bottom of pie plate. 
 
Bake apples, basting several times with pan juices, until they are golden and tender, about 35 minutes (the skin may split). Transfer apples to a serving dish; let baking juices stand to thicken, about 15 minutes. 
 
Puree ricotta, confectioners’ sugar, remaining 1/2 teaspoon ginger, cinnamon, and cream in a food processor. Serve 2 heaping tablespoons of ricotta cream with each apple, and drizzle with the warm syrup. 

MY NOTE: I covered with foil and didn't bother with rebasting with juices.  Was still delicious.

MXF