| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 6 |
lg |
Golden Delicious apples; (about 3 1/2 pounds) |
| 2/3 |
c |
Plus 6 tablespoons coarsely chopped pecans |
| 1/3 |
c |
Golden raisins |
| 1/4 |
c |
Sweetened flaked coconut |
| 2 |
tb |
Pure maple syrup |
| 1 |
ts |
Grated lemon peel |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
| 6 |
tb |
Peach or apricot preserves |
| 1 |
c |
Unfiltered apple juice or cider |
| 2 |
tb |
(1/4 stick) unsalted butter |
|
6 |
Servings |
INSTRUCTIONS
Try these for both dessert and breakfast. They're great with their pan
juices or the Apple Custard Sauce.
Preheat oven to 375°F. Core apples. Peel top third of each apple. Using
small sharp knife, cut 1/4-inch-deep line all around each where peel and
flesh meet. Using small sharp knife, cut about 1 1/4-inch-wide, 1-inch-deep
hollow in top of each apple. Cut off thin slice from bottom of each to
allow apples to stand flat. Place apples in 13x9x2-inch glass baking dish.
Finely chop 2/3 cup pecans, raisins and coconut in processor. Transfer to
small bowl. Mix in maple syrup, lemon peel, cinnamon and nutmeg. Divide
filling equally among hollows in apples.
Spread 1 tablespoon preserves over top of each apple and into hollows.
Press 1 tablespoon chopped pecans atop each.
Combine apple juice and butter in small saucepan. Stir over medium heat
until butter melts. Pour into dish around apples. Cover dish loosely with
foil. Bake apples 30 minutes. Remove foil; bake until apples are tender,
basting with juices every 10 minutes, about 35 minutes longer. Serve apples
warm with pan juices.
Bon Appétit October 1996
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”