How this recipe came to be...

This recipe is probably the most sophisticated one in the collection. Yet it is not that difficult to make if you just take the time. And let me assure you that it is worth the time. If you are trying to impress someone with your culinary skills, or win them over to your wily desires, this is the best thing since Harpo Marx mixed a Spanish Fly with a Mickey Finn. Not only does your dinner guest stay awake, they will also come back under their own power. No more phony threats of blackmail, extortion, suicide or group therapy need be applied to get their attention. This single dish does it all, and so very, very well. In fact, it is so subtly intense that I recommend that it be served as a desert after a light meal or as a treat by itself. Don't try this after a large meal like Thanksgiving dinner. People may become frustrated by the conflicting desires to stop eating and gorge themselves on desert, all at the same time. This could lead to some interesting photo opportunities…. but that's a different subject.

This recipe is the personal invention of our own house gorilla, Chris Lund, aka Spewy, aka Lord Ian McDougal of Dark River. .

The 1st Sauce: Godiva Chocolate Fudge
Ingredients:

2/3 cup Godiva Liqueur
1 stick of real butter
8 ounces of Philadelphia Cream Cheese
¼ cup dry cocoa powder
¼ cup heavy whipping cream
2 splashes of real vanilla

What to do...

First, prepare the cream cheese and the butter by cubing it. This is done so that it can be added slowly to the sauce so as not to affect the temperature adversely during the process. If the sauce cools down to quickly, which cold butter or cream cheese will cause it to do, it will stop being a sauce and start being something else. (Your guess is as good as mine.) Keep this little trick in mind, it comes up later in the recipe.
Put Godiva Liqueur into a sauce pan and heat it up. Don't let it boil. Add two cubes of cream cheese and whisk it into the liqueur, then add 1 cube of butter and whisk it in, then two more cube so cream cheese… Keep alternating until they are all blended in.
Next, alternate the cocoa powder and the whipping cream into the sauce. The powder could have an effect like adding flour which is not good, so add just a little at a time and make sure its blended in well before adding more.
When its all in do a taste test for sweetness. It should be sweet but not too sweet. You may add up to ¼ cup of granulated sugar to bring it up to sweet enough for your taste.
Transfer the entire concoction to a new container, cover and refrigerate until its thickened up enough to drizzle off of a table spoon.

The 2nd sauce: Bavarian Cream
Ingredients:

1 cup heavy whipping cream
¼ cup plus 2 tbs of granulated sugar
4 tsp pure vanilla (or a vanilla bean if you have one)
2 tbs cold water
1 oz packet of plain gelatin.

What to do...

Advance warning, if you have a vanilla bean you add it at one point in the process, but if you have liquid vanilla you add it at a different point in the process. Read ahead and figure it out now so you don't have any surprises.
In a sauce pan bring heavy whipping cream to a boil. Add 2 tbs of granulated sugar. If you have a vanilla bean, add it now, if you have liquid vanilla, hold off. Remove from the heat and cover and set aside for ½ hour. If the vanilla bean has been added this will give it time to infuse the sauce with the flavor. If not, then it just gives the sauce time to rest and cool while the next set of ingredients is prepared..
Place 2 tbs of cold water in a cup and add 1 oz of powdered gelatin, let set for five minutes.
In a non-aluminum mixing bowl beat three egg yolks with ¼ cup granulated sugar.
Replace the heavy cream with sugar to the fire, heat back up and stir using a wooden spoon.
Stir in the egg mixture and then the gelatin with the water, stir all with the wooden spoon. Do not let the mixture boil. Stir 2 to 4 minutes until it thickens slightly. If you have liquid vanilla, add it now. This keeps the flavor from cooking out of the sauce.
Transfer to a different container, cover and refrigerate for about ½ hour or until it solidifies.

The 3rd sauce:Chambord
Ingredients:

2/3 cup Chambord liqueur
¼ cup heavy whipping cream
8 oz Philadelphia cream cheese
dash of vanilla

What to do...

Cube the cream cheese in advance.
In a sauce pan place 2/3 cup of Chambord liqueur and heat. Add all 8 oz of cubed Philadelphia cream cheese to the mixture, 2 cubes at a time, making sure each is completely blended in with a whisk before adding any more. Add the heavy whipping cream and the dash of vanilla. Transfer to another container, cover and refrigerate until congealed, like a thick gravy.
Now for the baked apples.
Ingredients:

2 Granny Smith apples
Spices:
coriander
all spice
cloves
nutmeg
cinnamon
2 tbs brown sugar
1 pat of butter


Directions:
First, take the cloves and grind them up with a mortar and pestle of they aren't already in powder form.
Then add into a bowl ¼ tsp of each of the above spices and mix.
Cut 2 Granny Smith apples in half and remove the cores. Granny Smith apples are the best for this because they have the right amount of tartness to counter balance the sweetness of the sauces. Use other apples only with this thought in mind.
Put the apple halves on a baking dish.
Put ¼ of the spice mixture into the center of each apple half.
Put 2 tbs of brown sugar on top of each apple, patting the sugar down flat.
Put 1 pat of butter on top of the sugar.
Bake in a preheated oven at 350 deg for 20 minutes.
Finally, the last step.
Presentation:
The sauces should all be cool by now. Take the apples out of the oven and set aside.
Get out 4 small dinner plates or pie plates
Put a bed of Godiva chocolate sauce on each one.
Place ½ baked apple in the center of the beds of chocolate sauce.
Place a heaping table spoon of Bavarian cream filling in the center of each apple. The filling should be fairly stiff and shouldn't run.
Drizzle a generous table spoon full of Chambord sauce over the entire presentation, being sure to get it all over the plate as well. Be artistic in a Jackson Pollack sort of way.
Garnish with fresh raspberries on the side of the dish.

Special Serving Instructions...

Serve with Muscati D'asti, an Italian sweet white dessert wine. Of course, any other sweet dessert wine that you might prefer will suffice.