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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