Time 45m Yield 6 servings Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F. Core the apples. Using a paring knife, score a ring around the midriff of each apple, just cutting through the skin to prevent the apples from bursting during baking. Stuff the apples with the figs and almonds. Set on a baking sheet, and bake until puffed up and soft all the way through, about 30 minutes. Meanwhile, put the sugar in a saucepan with a spoonful of water, and boil to a golden caramel, about 5 minutes, depending on how much water you’ve added. Do not stir the sugar with a spoon, gently swirl the saucepan over the heat until the desired color. You want a nice rich caramel color, but don’t let it get too dark. Serve the baked apples warm from the oven with the sauce poured over and with a generous slump of cinnamon whipped cream or creme fraiche on the side.
Yield Serves 4 Number Of Ingredients 7 Steps:
Combine cherries and cherry brandy in bowl. Let stand until cherries plump, at least 20 minutes and up to 2 hours. Preheat oven to 350° F. Using melon baller, hollow center of each apple half. Arrange apples cut side up in glass baking dish. Fill centers with cherry mixture, dividing evenly. Combine brown sugar, maple syrup and butter in heavy small saucepan. Bring to simmer, stirring until melted. Drizzle sauce over and around apples. Bake apples until tender, basting frequently with sauce, about 55 minutes. Arrange apples on plates. Place scoop of frozen yogurt alongside. Drizzle sauce over and serve.
Time 1h10m Yield 4 servings Number Of Ingredients 11 Steps:
Heat oven to 375 degrees. Butter a small cake or baking pan. Use a vegetable peeler to peel a strip of skin from around stem of each apple. Use a melon baller or grapefruit spoon to scoop out core of each apple, leaving at least 1/4 inch at base. Stand apples in pan and use a paring knife to make 6 vertical cuts surrounding cavity, being sure not to pierce through bottom of apple. Place 1 teaspoon butter and 1 teaspoon maple syrup into cavity of each apple. Mix together brown sugar, pecans and raisins, and stuff 1/4 of this mixture into each apple. Pour remaining maple syrup and the wine into bottom of pan, and add cardamom, cloves, ginger and cinnamon. Bake apples, basting with liquid in pan every 5 to 7 minutes, until tender yet not collapsed, 45 minutes to an hour. Serve warm or at room temperature, with custard if desired.
Yield 8 servings Number Of Ingredients 11 Steps:
Preheat oven to 350ºF (180ºC). Core apples and cut into ¼-inch (6 mm) slices, then cut those slices in half width-wise. In a large bowl, combine apples and all filling ingredients. Stir well and transfer to a 13x9 inch (23x33 cm) baking dish. For the topping - in a separate bowl, combine all topping ingredients and mash together with a fork until it forms into small and medium-sized clumps. Sprinkle the topping evenly over the apples. Bake for 40-45 minutes or until the liquid has thickened and the apples are tender. Cool for 10 minutes and serve with a scoop of vanilla ice cream. Enjoy!
Time 1h15m Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. Core apples with a melon baller, making a 3/4-inch-wide cavity, stopping 1/2 inch from the bottom. Peel top inch of apples; fill with cherries and walnuts. Arrange in an 8-inch square baking dish. Drizzle maple syrup over apples; top each with 1/2 tablespoon butter. Bake, brushing occasionally with accumulated juices, until apples are tender, 45 to 60 minutes. Transfer apples to a plate. Pour liquid from dish into a bowl; whisk in sour cream. Drizzle over apples; sprinkle with gingersnaps.
Time 1h45m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 330 degrees F. In a bowl, combine walnuts, raisins, ¼ cup melted butter and 4 tblsps sugar. Peel and core the apples, leaving them whole. Arrange them in a pie plate just large enough to hold them in one layer, and fill the cavity of each apple with ¼ of the walnut-raisin mixture. Sprinkle the zest over the apples with 1 tblsp melted butter and 2 tblsps of the sugar. Pour brandy around apples. Bake, basting occasionally, for 1 hour to 1 ½ hours, or until apples are tender. Keep warm, covered loosely. For sauce: In a saucepan, combine butter, sugars, salt and cream and cook over low heat, stirring, until sugar is dissolved. Increase heat to high, boil sauce for 2 minutes, and let cool to room temperature. Divide sauce among 4 dessert plates and put apple in center. Top with whipped cream.
Yield Makes 6 servings Number Of Ingredients 9 Steps:
- Preheat the oven to 400°F. In a small bowl, mix together the brown sugar, dried fruit, and nuts.
- Place the apples in a baking pan or casserole dish and stuff their cavities with the fruit and nut mixture. Place a piece of butter on top of the stuffing.
- Pour the apple cider and maple syrup into the bottom of the baking pan and bake the apples, basting every 5 to 7 minutes, until they are tender, 25 to 35 minutes.
- When the apples are tender, transfer them to a serving platter and cover with foil to keep warm. Pour the pan juices into a small saucepan and bring to a boil over high heat. Simmer the mixture until it becomes syrupy and reduces to a sauce, about 10 minutes. Serve over the apples. Serving Suggestions Serve with yogurt, whipped crème fraîche, or ginger ice cream.
Time 2h Yield 6 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 375°F Grease a baking pan just large enough to hold the apples. With a small knife, cut at an angle to enlarge the core opening at the stem end of each apple to about 1 inch diameter. (The opening should look like a funnel shape.). Arrange the apples in the prepared pan, stem end up. In a small saucepan, combine 3/4 cup water with brown sugar, nutmeg and pepper. Bring the mixture to a boil, stirring. Boil for 6 minutes. Combine the walnuts and raisins. Spoon some of the walnut/raisin mixture into opening of each apple. Top each apple with some of the diced butter. Spoon the brown sugar sauce over and around the apples. Bake, basting occasionally with the sauce, until the apples are just tender, 45-50 minutes. Transfer the apples to a serving dish, reserving the brown sugar sauce in the baking pan. Keep the apples warm. For the caramel sauce, mix the butter, cream and reserved brown sugar sauce in a saucepan. Bring to a boil, stirring occasionally, and simmer until thickened, about 2 minutes. Let the sauce cool slightly before serving.
