Ingredients:

  • 4 large Honeycrisp or Granny Smith apples (approx. 175g each)
  • 2 tbsp unsalted butter, melted
  • 2 tbsp light brown sugar, packed
  • 1 tsp ground cinnamon
  • 8 soft caramel candies, chopped
  • 1/4 cup pecans, finely chopped
  • 4 scoops vanilla bean ice cream

Instructions:

  1. Preheat your oven to 375°F (190°C). Slice off the top 1/2-inch of each apple to create a flat surface.
  2. Use a melon baller or apple corer to remove the center seeds and core, ensuring you do not cut all the way through the bottom of the fruit.
  3. Using a paring knife, cut two deep concentric circles around the core area. Flip the apple over and make thin vertical slices all the way around the apple to create petals, stopping about 1/2-inch from the base to keep the apple intact.
  4. In a small microwave-safe bowl, whisk together the melted butter, light brown sugar, and cinnamon. Place the prepared apples in an 8x8 inch baking dish and brush the mixture generously into the petals using a pastry brush.
  5. Bake for 25 minutes until the apples begin to soften and the petals fan out slightly.
  6. Remove from the oven. Place two chopped caramel candies (or 1 tablespoon of caramel sauce) into the center of each apple. Return to the oven for an additional 5 minutes until the caramel is bubbly and the apples are golden brown.
  7. Remove from oven and immediately sprinkle with chopped pecans. Serve hot with a scoop of vanilla bean ice cream in the center.