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Bloomin’ Apple

A whole apple is sliced to fan out like a flower, baked until tender, then drenched in warm Folláin caramel sauce. Crisp edges, soft centre, and a rich, boozy finish — no pastry required

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Prep time: 10 mins
Cooking time: 30 - 35 minutes
Serves: 2

Recipe is great with...

Photo of related product - Irish Cream Liqueur Caramel

Caramel with Irish Cream Liqueur

Alternatives:

  • Alternatives:
See product

Ingredients

  • 2 firm apples (e.g. Pink Lady, Braeburn, or Granny Smith)
  • 1 tbsp melted butter (or neutral oil)
  • 1 tsp ground cinnamon
  • 1½ tbsp soft brown sugar (or coconut sugar)
  • 3–4 tbsp Folláin Caramel with Irish Crème Liqueur Sauce
  • Optional: Greek yogurt, whipped cream, or vanilla ice cream to serve

Method

  1. Preheat your oven to 180°C (fan) / 200°C (conventional). Line a small oven dish or tray with parchment.
  2. Core each apple using an apple corer or small knife (don't cut all the way through the base).
  3. Place apple cut-side down on a chopping board. Using a sharp knife, make thin slices across the apple from top to bottom — but stop 1 cm from the base so it stays intact. Rotate 90°, and repeat to create a criss-cross / bloom effect.
  4. Combine the melted butter, cinnamon, and brown sugar.
  5. Brush this mixture all over the apples, getting it into the cuts as much as possible.
  6. Place the apples upright in the dish. Cover loosely with foil.
  7. Bake for 20 minutes, then remove foil and bake for another 10–15 minutes, until tender and just caramelised on top.
  8. While the apples are still warm, drizzle each generously with 1–2 tablespoons of Folláin Caramel with Irish Crème Liqueur Sauce.
  9. Serve immediately, ideally with a scoop of vanilla ice cream or a spoonful of Greek yogurt.

Ingredients

  • 2 firm apples (e.g. Pink Lady, Braeburn, or Granny Smith)
  • 1 tbsp melted butter (or neutral oil)
  • 1 tsp ground cinnamon
  • 1½ tbsp soft brown sugar (or coconut sugar)
  • 3–4 tbsp Folláin Caramel with Irish Crème Liqueur Sauce
  • Optional: Greek yogurt, whipped cream, or vanilla ice cream to serve

Method

  1. Preheat your oven to 180°C (fan) / 200°C (conventional). Line a small oven dish or tray with parchment.
  2. Core each apple using an apple corer or small knife (don't cut all the way through the base).
  3. Place apple cut-side down on a chopping board. Using a sharp knife, make thin slices across the apple from top to bottom — but stop 1 cm from the base so it stays intact. Rotate 90°, and repeat to create a criss-cross / bloom effect.
  4. Combine the melted butter, cinnamon, and brown sugar.
  5. Brush this mixture all over the apples, getting it into the cuts as much as possible.
  6. Place the apples upright in the dish. Cover loosely with foil.
  7. Bake for 20 minutes, then remove foil and bake for another 10–15 minutes, until tender and just caramelised on top.
  8. While the apples are still warm, drizzle each generously with 1–2 tablespoons of Folláin Caramel with Irish Crème Liqueur Sauce.
  9. Serve immediately, ideally with a scoop of vanilla ice cream or a spoonful of Greek yogurt.

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