This is a great last-minute dessert for the fall. Its basically a lightened up version of Martha Stewart's Baked Apples with Spiced Ricotta and Maple Syrup (Living February 1996).
4 medium Rome apples - cored
3 tablespoons unsalted butter
6 tablespoons maple syrup
3/4 heaping teaspoon fresh ginger
4 cinnamon stick
3/4 cup ricotta cheese, part skim milk
3 tablespoons confectioner's sugar
1/8 teaspoon cinnamon
3 tablespoons milk, 1% lowfat
Heat oven to 350. Peel about one inch of skin from the top of the apples; cut a sliver off the bottom of the apples so they will stand. Place them in a 9 inch glass plate. Cut 1 tablespoon butter into 4 pieces; fill each apple core with a piece of butter, 1 tablespoon maple syrup, 1/8 teaspoon ginger, and one cinnamon stick. Place remaining 2 tablespoons butter and 2 tablespoons syrup in bottom of pie plate.
Bake, basting several times with pan juices, until apples are golden and tender, about 35 minutes. Transfer apples to a baking dish; let baking juices stand to thicken, about 15 minutes.
Puree ricotta, confectioner's sugar, remaining ginger, cinnamon, and milk in a blender. Serve ricotta "cream" with apples and drizzle with warm syrup.
Calories: 362 Calories From Fat: 32%
Protein: 7g Carbohydrate: 59g
Cholesterol: 39mg Sodium: 71mg