Recipe by Chef mariajane
Glance at the dessert display in almost any diner and you're likely to see individual dishes of gleaming apples. For a more refined version of this time-honored dessert, peel the top third of the skin and sprinkle with cinnamon.
- 1⁄4 cup pecan halves
- 1⁄3 cup unsalted butter, chilled, cut into small pieces
- 1⁄3 cup firmly packed light brown sugar or 1⁄3 cup dark brown sugar
- 2 tablespoons coarsely chopped dried apricots
- 2 tablespoons golden raisins
- 1⁄2 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
- 1⁄4 teaspoon ground allspice
- 1⁄8 teaspoon ground nutmeg
- 6 baking apples, such as Roma Beauty
- 1 cup apple juice
Directions See How It's Made
- FOR FILLING: Preheat oven to 350°F Spread the pecan halves on a baking sheet and bake until lightly toasted, 5-7 minutes. Remove from the oven, let cool and chop coarsely. Set aside. Raise the oven temerature to 400°F.
- In a small bowl, combine the butter and sugar. Using your fingertips or a wooden spoon, mix to a paste-like consistency. Stir in the pasted nuts, apricots, raisins, cinnamon, cloves, allspice, and nutmeg. Set aside.
- TO ASSEMBLE: Cut a thin slice off the bottom of each apple so that it will stand upright. Working from the stem ends and using a sharp knife, core the apples withough piercing the bottoms.
- Using a small spoon, stuff the mixture into the cored apples, divide it equally. Smooth the tops and cover just the filling with aluminum foil.
- Place the apples in a 9x13 baking dish. Pour the apple juice into the dish. Bake, basting with the dish juices every 15 minutes, until tender when pierced with a knife, 45-60 minutes.
- TO SERVE: Transfer the baked apples to a platter or individual serving dishes and serve immediately.