Blackberry-Filled Baked Apples with Saffron Pastry Cream

8 servings
12 threads pure saffron
1/2 tbs hot skim milk
1 cup part skim ricotta cheese
2 1/2 tbs plain nonfat yogurt
3 tbs sugar
1/2 tsp rose or orange flower water

8 baking apples, cored
1 3/4 cups apple juice
Olive oil spray
2 cups blackberries
2 tbs maple syrup
1/2 tsp fresh grated nutmeg

Toast the saffron threads in a dry pan over warm heat. When brittle - place in saucer and crush with back of spoon. Add the milk and set aside for 10 minutes. Combine all of the pastry cream ingredients in a blender or food processor and process for several minutes until silky smooth and light. ( can be made 1 -2 days ahead).

Preheat the oven to 375 deg F. Stand the apples in a 2 inch-deep baking dish and pour 1 cup of juice over them. Spray the apples with olive oil an bake for 25 minutes.

Remove the apples from the oven and stuff the centers with berries. Pour the remaining juice over the apples, drizzle with maple syrup and spray with oil. Bake the apples until tender ( 20 - 30 minutes more). If the juice is not thick - transfer the apples to serving dishes. Pour the juice into a saucepan and cook over low heat until reduced to 2/3 cup; reserve.

To serve, place the apples on individual plates or in stemmed dessert dishes. Spoon some syrup over apples and serve with spoonful of Saffron Pastry Cream. Sprinkle with nutmeg.


Source : Yamuna's Table: http://www.amazon.com/Yamunas-Table-Healthy-Vegetarian-Inspired/dp/0452272386/ref=sr_1_1?ie=UTF8&s=books&qid=1305564067&sr=8-1