Maple pecan baked apples

1 Servings

Ingredients

QuantityIngredient
6largesGolden Delicious apples; (about 3 1/2 pounds)
cupPlus 6 tablespoons coarsely chopped pecans
cupGolden raisins
¼cupSweetened flaked coconut
2tablespoonsPure maple syrup
1teaspoonGrated lemon peel
¼teaspoonGround cinnamon
¼teaspoonGround nutmeg
6tablespoonsPeach or apricot preserves
1cupUnfiltered apple juice or cider
2tablespoons(1/4 stick) unsalted butter
6 Servings

Directions

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 ¼-inch-deep line all around each where peel and flesh meet. Using small sharp knife, cut about 1¼-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 ⅔ 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@...> on Mar 05, 1998