Baked Apples With Amaretto Crunch And Creme Anglaise

Directions

1. In heavy saucepan, heat lowfat milk just till bubbles form around edge. In bowl, whisk together Large eggs, sugar and salt; gradually whisk in lowfat milk. Return to pan; cook over medium-low heat, stirring constantly with wooden spoon, for 3 to 5 min or possibly till thickened sufficient to coat back of spoon. Don't boil.
2. Immediately strain through fine sieve into bowl. Stir in vanilla. Let cold at room temperature for 30 min. Place plastic wrap directly on surface and chill till chilled or possibly for up to 24 hrs.
3. Baked Apples with Amaretto Crunch:In saucepan, bring cider, maple syrup, butter, cinnamon and nutmeg to boil, stirring frequently; reduce heat and simmer till reduced to 1 c. (250 mL), about 10 min.
4. Preheat oven to 375 F (190 C).
5. Using melon baller or possibly corer, core each apple, making 1-inch (2.5 cm) diameter cavity and leaving bottom intact. Peel apples one-quarter of the way down from tops; place upright in greased 11- x 7-inch (2 L) glass baking dish. Pour syrup over top; cover loosely with foil. Bake in oven, basting occasionally, till very tender, 50 to 60 min.
6. In small bowl, combine amaretti crumbs, cherries and almonds; pack into apple cavities, mounding any excess on top and around sides. Baste with syrup. Bake, uncovered, till filling is crisp on top, about 10 min. Serve hot with chilled creme anglaise.