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BackstoryWhen I first made this I omitted the nuts, because the kids hate nuts. I like it because it's sweet and good for kids, but not too unhealthy. Of course, I mitigated the healthy factor by adding a touch of cream to the sauce as it was cooling. Couldn't help it.
I found it took longer than 30 minutes to bake the apples. I used Galas, but Grannies, Golden D's, Jonathans, Braeburn, Pink Lady and Fuji are also recommended by Russ Parsons.
From L.A. Times, Sep't 12, 2007
- 1/3 cup firmly packed dark brown sugar
- 3 T roughly chopped dried cherries
- 3 T chopped dried figs
- 2 T roughly chopped toasted sliced almonds
- 2 T roughly chopped pecans
- 6 large firm baking apples, cored but not peeled
- 3 T butter cut into 6 piecess
- 1/2 cup apple cider
- 2 T maple sugar
- 1. Heat oven to 400 degrees. Mix dry fruit, brown sugar and nuts in a small bowl.
- 2. Place the apples in a baking pan or casserole and stuff the cavities with the fruit/nut mixture.
- Place butter on top.
- 3. Pour apple cider and maple syrup into bottom of pan, and bake the apples, basting every 5 to 7 minutes, until they are tender 25 to 35 minutes.
- 4. When apples are tender, transfer to a serving platter and cover with foil to keep warm.
- Strain pan juicess into a small saucepan and bring to a boil over high heat.
- Reduce heat and simmer until it becomes syrupy, about 5 to 10 minutes. Spoon over apples and serve.