Ingredients
½ lb (1 1/8 C) White Sugar
½ C Water
500 ml Whip Cream
8 Medium Okanagan Baking Apples
(Macs, Empires, Granny Smith, Spartans)

Caramel Sauce: Combine sugar and water in a heavy bottomed pot over high heat. Let the sugar cook at a rapid boil for 8-10 minutes, without stirring. When the syrup starts to caramelize, swirl the pan to spread the colour. The moment it reaches a dark caramel shade, remove pan from heat. Ad cream, stirring constantly with a long wire whisk. When the cream is incorporated , and bubbling has stopped, reheat the sauce just to a boil then remove from heat and cool.

Baked Apples : Preheat oven to 350 degrees. Peel and core the apples. Slice just enough from the bottom of the apple so that it can stand on it's end in the pan. Arrange apples in a casserole dish, allowing for an inch of space between them. Pour the sauce over the apples and seal the dish with foil. Bake for 20 minutes then remove from oven and uncover. Gently flip each apple, re-cover and bake for another 20 minutes. Flip apples again and bake for an additional 10 minutes – the apples should be tender, but not mushy. Transfer apples to serving dishes. Reheat the sauce and simmer over medium heat until it returns to it's original consistency. Pour sauce over apples and serve warm. Enjoy!