Categories: Fruit desserts

Ingredients

• Cajeta:
• 1 quart fresh goat milk or 2 cups canned evaporated goat milk plus 2 cups water
• 1 cup sugar
• 1 Tbsp. light corn syrup
• 1/4 tsp. baking soda
• Apples:
• 6 oz. piloncillo (Mexican brown sugar), or 1/2 cup dark brown sugar
• 1/2 cup coarsely chopped pecans, toasted
• 3 Tbsp. butter
• 1 Tbsp. all-purpose flour
• 6 baking apples sliced in half vertically and cored
• 1 1/2 cups apple cider
• Ground canella (Mexican cinnamon) or other cinnamon

Directions

1. To prepare Cajeta, in large heavy saucepan, combine goat milk, sugar, and syrup.

2. Cook over medium heat, stirring occasionally. When mixture comes to a boil, add baking soda which will cause the mixture to bubble. Lower heat until mixture simmers steadily.

3. Cook for about 1 hour, stirring occasionally at first an more often as mixture thickens and turns golden brown.

4. When done, Cajeta should have the consistency of spoon able syrup. (Cajeta can be used immediately or refrigerated, covered. When rewarming it, add a little water or milk if it seems too thick.)

5. Preheat the oven to 375 degrees. To prepare the apples, combine the piloncillo, pecans, butter an flour; mound into centers of the apple halves.

6. Arrange the apples in a baking dish. Pour cider around the apples; sprinkle with canella.

7. Cover and bake for 45 to 50 minutes; uncover and bake for 15 minutes or until apples are soft and cider has reduced to a light syrup.

8. Serve apples warm, topped with generous spoonfuls of Cajeta.

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