Stay me with flagons; comfort me with apples.
Stuffed Apples
A large firm apple that holds its shape well works in this recipe. Rome Beauty is excellent, as are Pippins and Virginia Gold.
Ingredients
4 large apples2 tbsp butter2 tbsp brown sugar1/2 tsp cinnamonNutmeg to taste2 tbsp minced dried apricots2 tbsp dried cherries2 tbsp chopped pecans or walnuts
Directions
Core 4 large apples for baking. Peel or not as desired and place in baking dish.Cream 2 Tablespoons butter and 2 tablespoons brown sugar with 1/2 teaspoon cinnamon and freshly grated nutmeg to taste. Combine with 2 tablespoons minced dried apricots, 2 tablespoons dried cherries and 2 tablespoons chopped pecans or walnuts.Stuff apples with fruit mixture. Pour 3/4 cup fresh unfiltered apple cider around apples and bake at 350 degrees for one hour, basting with liquid several times.Serve warm or cool with creme fraiche laced with calvados, or a custard sauce flavored similarly.
Have You Tried This Recipe?
As printed in Edible Blue Ridge, Fall 2011, a Tom Burford favorite!Serves 6 to 8 It's cold out there! Warm up with an apple-enhanced take on the classic scalloped potato dish. And... more
