What a yummy fall treat! This takes a bit more time since you have to bake the apples, but it is completely worth it!

2 tablespoons firmly packed dark brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large apples, preferably McIntosh, peeled
1 tablespoon butter, cut into 2 pats
2 tablespoons maple syrup
1 cup apple juice
1/2 cup apple pie or favorite vanilla ice cream Cinnamon Pirouette Cookies (optional)

Preheat the oven to 400°F. Line a shallow bowl with nonstick aluminum foil. Set aside.

Combine the brown sugar, cinnamon, nutmeg, and cloves in a small bowl and blend well.

Remove the stems from the top of each apple. Using an apple corer, remove the cores, but do not cut through the bottoms. Place the apples in a baking dish. Fill each hole with the brown sugar mixture and butter, dividing evenly. Spoon the maple syrup on top. Pour 1/4 of the cup apple juice into the baking dish.

Bake the apples for 30 to 35 minutes, or until tender, basting the apples every 5 to 8 minutes. Remove the baking dish from the oven and place it on a cooling rack. Allow the baked apples and juice to come to room temperature. When the baked apples and juice are cool, place them in the prepared bowl and freeze for 1 hour or more.

When you are ready to make the smoothie, place the remaining 3/4 cup apple juice, the baked apples and juice, and ice cream in a blender and mix by using the on/off pulse function until the ingredients are mostly blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour the smoothie into a glass and garnish with a Cinnamon Pirouette

Tags: Dessert Smoothie Recipes //