Ingredients:

• 4 medium Rome apples, cored
• 3 tablespoons unsalted butter
• 6 tablespoons maple syrup
• 3/4 teaspoon fresh ginger
• 4 cinnamon sticks
• 3/4 cup ricotta cheese, part skim milk
• 3 tablespoons confectioner's sugar
• 1/8 teaspoon cinnamon
• 3 tablespoons milk, 1% lowfat

 

Direction:

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 galss 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, cinammon,
and milk in a blender. Serve ricotta "cream" with apples and drizzle
with warm syrup.