Baked apple sundae in foil recipe (1972)

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Reynolds rapture: Baked apple sundae in a festive foil “jacket”

It’s a baked apple. It’s an ice cream sundae. It’s a dessert that says “holiday” all year round. Bake it in Reynolds Wrap… serve it in Reynolds Wrap. Looks so pretty, and no pan to scour!

Reynolds Wrap is oven-tempered for flexible strength… a special kind of strength that molds firm, seals in flavor. So strong, so dependable, so many wonderful uses.

baked-apple-sundae-recipe-jan-1972

Baked apple sundae recipe

Peel 6 red baking apples about halfway down. Core. Place each apple on a 12″ x 12″ piece of Reynolds Wrap (aluminum foil). Brush cut surfaces of apples with lemon juice.

Fill center of each apple with 2 tablespoons currant jelly and 2 tablespoons of cinnamon red hots. Sprinkle cut surfaces with red sugar. Bring foil up over individual apples. Pinch ends together to close.

Place in shallow baking pan. Bake in a preheated oven (350 degrees) for 45-60 minutes, or until apple is easily pierced with fork. Turn back foil and crimp edges.

Top each hot apple with small scoop of vanilla ice cream and 1 tablespoon of melted currant jelly.

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