Pomegranate-Cider Baked Apples With Sugared Piecrust Strips
Pomegranate juice is reduced when the consistency changes from liquid to a syrup-like thickness.
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Bake: 42 Minutes
Stand: 10 Minutes
- 3/4 cup chopped pecans
- 1 (16-oz.) bottle pomegranate juice
- 3/4 cup apple cider
- 1/2 cup firmly packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 small Granny Smith apples, cored
- 1/4 cup butter, cut into pieces
- Sugared Piecrust Strips
- 1. Place pecans in a single layer on a baking sheet. Bake at 350° for 10 to 12 minutes or until nuts are toasted.
- 2. Cook pomegranate juice in a large saucepan over medium-high heat, stirring often, 18 to 20 minutes or until reduced to 1/3 cup. Remove from heat, and carefully stir in apple cider. Pour cider mixture into a lightly greased 8-inch square baking dish.
- 3. Stir together brown sugar, next 3 ingredients, and toasted pecans.
- 4. Cut 1/2 inch from top of each apple. Place about 3 Tbsp. of pecan mixture into each apple cavity, pressing down and mounding on top. Arrange apples in baking dish with cider mixture. Top apples evenly with butter.
- 5. Bake apples at 400° for 30 minutes or until apples are tender and sauce is slightly thickened. Let stand 10 minutes. Place apples in serving bowls; spoon sauce from baking dish over apples, and serve with Sugared Piecrust Strips.
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