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
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.