Just wonderful! I did add light rum. Had some "tired" apples that really shined in this recipe! This is a keeper and I would certainly consider serving it to guests! Don't change a thing.
Pecan-and-Dried Fruit Baked Apples
Yield: Makes 6 servings
- 1/4 cup chopped pecans
- 6 large Gala or Rome apples, cored
- 1 tablespoon lemon juice
- 2 tablespoons butter, softened and divided
- 1/2 cup raisins
- 1/4 cup dried cranberries
- 1/4 cup firmly packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup apple cider
- 1/4 teaspoon vanilla extract
- 2 tablespoons rum (optional)
- Garnishes: whipped cream, toasted pecans
- Place pecans on a baking sheet, and bake at 350° for 12 to 15 minutes or until golden brown, stirring once. Set pecans aside.
- Make 4 evenly spaced vertical cuts through each apple, stopping halfway from bottom. Brush insides of apples with lemon juice. Place apples in a 9-inch pie plate.
- Combine 1 tablespoon butter, raisins, and next 4 ingredients. Stuff mixture evenly into apples, pressing into center of each apple. Top evenly with remaining 1 tablespoon butter. Pour cider, vanilla, and, if desired, rum around apples in pieplate.
- Bake at 350° for 1 hour and 20 minutes, basting twice every 30 minutes or until apples are tender. Transfer apples to a serving dish, reserving juices, and keep warm.
- Pour juices through a wire-mesh strainer into a small saucepan. Bring to a boil; reduce heat and simmer over medium heat 8 to 10 minutes or until mixture is thickened and is syrup consistency. Drizzle over warm apples; garnish, if desired. Serve immediately.
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