Originally from the Silver Spoon Cookbook- Kosher cooking for the discerning palate.
6 Tbsp flour
6 Tbsp brown sugar
6 Tbsp oatmeal
- oil, for brushing
3 egg yolks
½ cup sugar
¾ cup milk or coffee whitener
¾ cup heavy cream or non dairy whip topping
2 drops vanilla extract
- pomegranate seeds
Baked Apples: Peel and core the apples. Combine flour, brown sugar and oatmeal. Brush apples with oil and roll in flour mixture.
Bake at 400F for 34 minutes. Sprinkle apples with cinnamon and bake for an additional 10 minutes.
Sauce: Beat yolks and sugar until fluffy. Place whip and milk or coffee whitener into a small saucepan and bring to a boil. Lower flmae and add vanilla extract. Simmer for 5 minutes. Add a little bit to the yolks mixture.
Mix well and pour back into whip mixture. Cook on a low flame for 5-10 minutes. Cool and cover with saran wrap until ready to use.
Pour sauce onto plate. Sprinkle with pomegranate seeds. Place baked apple in the middle.