| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Import | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Pecan halves |
| 1/4 | c | Sugar |
| 1/2 | ts | Ground cinnamon |
| 4 | Baking apples; such as rome or macintosh | |
| Lemon juice to taste | ||
| 1 | ts | Grated lemon peel |
| 1/3 | c | Unsalted butter melted; plus |
| 3 | tb | Unsalted butter; cut into pieces |
| 1/4 | c | Dark brown sugar; packed |
| 1/4 | c | Raisins (or sultanas) |
| 4 | sm | Cinnamon sticks |
| Apple cider | ||
| Cream as an accompaniment if desired |
INSTRUCTIONS
Preheat the oven to 375 degrees. Place the pecans, sugar, and cinnamon in a food processor and process until finely chopped. Transfer to a bowl. Core and peel the apples. Sprinkle the insides with lemon juice. Brush the outsides well with lemon juice. Brush the apples with the melted butter. Press the nut mixture evenly onto the apples. Transfer to a shallow baking dish. Combine the brown sugar with the cut-up butter in a small bowl. Work with a fork to mix. Add the raisins and mix with your fingers. Fill the apples with this mixture. Tuck a cinnamon stick into the top of each. Drizzle any remaining melted butter over the tops. Pour 1/4-inch apple cider into the dish. Bake the apples until tender, about 1 hour. Let cool on a rack for 15 minutes. Transfer the apples to individual shallow bowls. Spoon the juices around the apples and serve while still warm, or at room temperature, with cream on the side. Yield: 4 servings Formatted by suechef@sover.net Recipe by: DEAN FEARING #HE1A04 Posted to MC-Recipe Digest V1 #791 by Sue <suechef@sover.net> on Sep 19, 1997
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