Prep 40 mins
Cook 45 mins
Something different for a hearty cold weather breakfast
- 2 cups apple cider or 2 cups apple juice
- 6 large well shaped baking apples
- 4 tablespoons unsalted butter, room temperature
- 1 cup chopped onion
- 2 tablespoons dried currants
- 1⁄4 teaspoon crumbled dried sage
- 1⁄2 lb raw sausage, crumbled (choose a smoky or sage-scented variety)
- fresh sage sprig
- Preheat oven to 375°.
- Butter a baking dish big enough to hold the apples upright with up to an inch between them.
- Pour the cider into a saucepan; reduce by half over high heat.
- While the cider cooks, scoop out the apple cores, leaving the bottoms intact; **the small end of a melon baller works well for this task.
- Scoop a hole in each apple just a bit bigger than necessary to remove the core.
- Slice a thin ribbon of peel from around the top of each apple cavity, which helps keep the peel from splitting while baking.
- Slice off all fruit remaining on the cores and chop it.
- Warm the butter in a skillet over medium heat; stir in chopped apple pieces, onion, currant, sage, and sausage; cook until sausage is brown; remove from the heat and cool briefly.
- Pack equal portions of the mixture into each apple, mounding it over the top a bit if necessary.
- Pour the reduced apple cider into the dish, drizzling a little over each apple.
- Cover the apples and place in oven for 30 minutes.
- Uncover and continue baking for about 15 minutes; until the apples can be pierced easily with a knife but still hold their shape.
- Arrange apples in small bowls, pouring the pan juices over them; serve warm, garnish with sage sprigs.