1. In a small bowl combine ricotta, sugar, 1 tablespoon of the honey and ¼ teaspoon of the ginger. Mix well; cover and refrigerate 1 hour.
2. Preheat oven to 425°F. Cut a ¼-inch slice from the bottom of each apple. Cut apple tops (½ inch from stem end) crosswise; set apple tops aside. Using a melon baller or teaspoon, remove core and seeds from the center of each apple.
3. Place apples, bottom side down, in a 9-inch pie plate. Cut 1 tablespoon of butter into 4 pieces. Divide butter and ? teaspoon of the ginger in the center of each apple. Drizzle 1 tablespoon honey and 1 tablespoon cider over each apple. Cover apples with apple tops. Cut remaining 1 tablespoon butter into pieces. Place butter and cinnamon sticks in pie plate.
4. Bake 30 to 35 minutes or until apples are fork-tender, basting occasionally with juices from pie plate. Remove from oven. Let stand 10 minutes. To serve, transfer each apple to a small plate. Remove apple tops. Evenly divide and spoon any juices from the pie plate over each apple. Spoon 1 tablespoon cheese mixture over each apple. Place tops back on each apple. Lightly sprinkle pumpkin pie spice over each serving. Serve immediately.
- 7 g Fat
- 4.5 g Saturated Fat
- 25 mg Cholesterol
- 30 mg Sodium
- 63 g Carbohydrate
- 5 g Fiber
- 4 g Protein
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Nutritional Information
- 7 g Fat
- 4.5 g Saturated Fat
- 25 mg Cholesterol
- 30 mg Sodium
- 63 g Carbohydrate
- 5 g Fiber
- 4 g Protein
Directions
1. In a small bowl combine ricotta, sugar, 1 tablespoon of the honey and ¼ teaspoon of the ginger. Mix well; cover and refrigerate 1 hour.
2. Preheat oven to 425°F. Cut a ¼-inch slice from the bottom of each apple. Cut apple tops (½ inch from stem end) crosswise; set apple tops aside. Using a melon baller or teaspoon, remove core and seeds from the center of each apple.
3. Place apples, bottom side down, in a 9-inch pie plate. Cut 1 tablespoon of butter into 4 pieces. Divide butter and ? teaspoon of the ginger in the center of each apple. Drizzle 1 tablespoon honey and 1 tablespoon cider over each apple. Cover apples with apple tops. Cut remaining 1 tablespoon butter into pieces. Place butter and cinnamon sticks in pie plate.
4. Bake 30 to 35 minutes or until apples are fork-tender, basting occasionally with juices from pie plate. Remove from oven. Let stand 10 minutes. To serve, transfer each apple to a small plate. Remove apple tops. Evenly divide and spoon any juices from the pie plate over each apple. Spoon 1 tablespoon cheese mixture over each apple. Place tops back on each apple. Lightly sprinkle pumpkin pie spice over each serving. Serve immediately.