Baked Apples with Amaretto Crunch and Creme Anglaise

Creme Anglaise: In heavy saucepan, heat milk just until bubbles form around edge. In bowl, whisk together eggs, sugar and salt ; gradually whisk in milk. Return to pan; cook over medium-low heat, stirring constantly with wooden spoon, for 3 to 5 minutes or until thickened enough to coat back of spoon. Do not boil.

Immediately strain through fine sieve into bowl. Stir in vanilla. Let cool at room temperature for 30 minutes. Place plastic wrap directly on surface and refrigerate until chilled or for up to 24 hours.

In saucepan, bring cider, maple syrup, butter, cinnamon and nutmeg to boil, stirring frequently; reduce heat and simmer until reduced to 1 cup (250 mL), about 10 minutes.

Preheat oven to 375°F (190°C).

Using melon baller or corer, core each apple, making 1-inch (2.5 cm) diameter cavity and leaving bottom intact. Peel apples one-quarter of the way down from tops; place upright in greased 11- x 7-inch (2 L) glass baking dish. Pour syrup over top; cover loosely with foil. Bake in oven, basting occasionally, until very tender, 50 to 60 minutes.

In small bowl, combine amaretti crumbs, cherries and almonds; pack into apple cavities, mounding any excess on top and around sides. Baste with syrup. Bake, uncovered, until filling is crisp on top, about 10 minutes. Serve warm with chilled creme anglaise.