Stuffed Apples Baked in Cider
Baking and Desserts | French cuisine
⏳ Time
1 hour 15 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
You can remove the core from the apples using a special kitchen tool or a regular knife. To do this, insert the tip of the knife into the area of the stem and gradually twist while deepening into the core, simultaneously removing the unwanted part of the apple.
Ingredients
- Pickled Apples - 4 pieces
- Meyer Lemon Juice - 1 tablespoon
- Dried Apricots - 1.4 oz
- Dried cranberries with sugar - 2 tablespoons
- Pecan - 2 tablespoons
- Ground Cinnamon - ¼ teaspoon
- Nutmeg - 0.1 teaspoon
- Butter - 2 tablespoons
- Cider - ½ cup
- Vanilla salt - ¼ teaspoon
- 10% cream - 0.3 cup
- Brown Sugar - 3 tablespoons
Step by Step guide
Step 1
Take 4 large apples (about 150-175 g each) and, without cutting them, remove the core. Then, place the apples upright and starting from the top, make 4 symmetrical cuts in each apple, but do not cut all the way through. (It should look like the apples were intended to be cut into 4 wedges but stopped halfway.)
Step 2
Moisten the outside of the apples with fresh lemon juice and place them in a small ceramic or glass pie dish (about 20 cm in diameter).
Step 3
Chop the dried apricots into small pieces. Mix them with the dried currants, crushed pecans, sugar, cinnamon, and nutmeg. Using your hands, rub a piece of softened butter (1 tablespoon) into this mixture and tightly stuff the apples with it.
Step 4
Divide the remaining butter into 4 pieces and place them on top of the apples.
Step 5
Carefully pour the cider into the dish with the apples. Sprinkle vanilla around the apples. Cover the apples with foil, pressing it tightly against the sides of the dish.
Step 6
Place the apples on the middle rack of an oven preheated to 347°F. After about 30-35 minutes, remove the foil and leave the apples in the oven for another 20-25 minutes. Wait until the apples are soft but do not let them fall apart.
Step 7
Transfer the finished apples to plates, drizzle with the remaining cider from the baking dish, and top with thick cream.
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