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Pecan-and-Dried Fruit Baked Apples

Southern Living NOVEMBER 2003

  • 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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Pecan-and-Dried Fruit Baked Apples Recipe