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

David Poran
Recipe by Southern Living November 2007

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Credit: Jennifer Davick; Mindi Shapiro Levine

Recipe Summary

prep:
15 mins
cook:
20 mins
bake:
42 mins
stand:
10 mins
total:
1 hr 27 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place pecans in a single layer on a baking sheet. Bake at 350° for 10 to 12 minutes or until nuts are toasted.

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  • 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.

  • Stir together brown sugar, next 3 ingredients, and toasted pecans.

  • 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.

  • 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.

Source

Balducci's Food Lover's Market, Washington, D.C.

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