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Jennifer Davick; Mindi Shapiro Levine Photo by: Jennifer Davick; Mindi Shapiro Levine

Pomegranate-Cider Baked Apples With Sugared Piecrust Strips

Pomegranate juice is reduced when the consistency changes from liquid to a syrup-like thickness.

Southern Living NOVEMBER 2007

  • Yield: Makes 8 servings
  • Cook time:20 Minutes
  • Prep time:15 Minutes
  • Bake:42 Minutes
  • Stand:10 Minutes

Ingredients

  • 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

Preparation

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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Pomegranate-Cider Baked Apples With Sugared Piecrust Strips recipe

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