Baked Apples With Apricots And Cashews Food

BAKED APPLES WITH DRIED FRUIT AND NUTS

Steps:

• Preheat the oven to 375°F. Spray a large baking pan with raised sides with cooking spray.
• Cut a thin slice from the bottom of each apple so they will stand up straight in the pan. Slice the tops. Using a corer or a melon baller, remove the center and the seeds from the fruit. Carefully remove most of the flesh to create a "bowl," leaving about 1/4 inch of flesh around the sides and bottom. Avoid creating a hole at the bottom, or breaking the apple.
• Place the apples in the prepared baking pan.
• In a food processor, combine the nuts, dried fruit, 1/4 cup brown sugar, cinnamon, and sea salt. Pulse until roughly minced.
• Stuff each apple with the mixture, letting it overflow slightly outside of the apple for a rustic look.
• In a small bowl, combine the cider and the other 1/4 cup of brown sugar. Mix until the sugar is dissolved.
• Spoon about 1 teaspoon of the liquid over each apple. Pour the remaining liquid in the pan.
• Top each apple with a slice of butter. Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the apples are tender when pierced with a fork.
• Place the apples in bowls and pour any extra sauce over them. Serve with whipped cream or ice cream, and a dash of cinnamon.

MAPLE BAKED APPLES WITH DRIED FRUIT AND NUTS

Steps:

• 1. Preheat the oven to 400°F. In a small bowl, mix together the brown sugar, dried fruit, and nuts.
• 2. 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.
• 3. 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.
• 4. 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.

BAKED APPLES RECIPE (TWO WAYS)

Steps:

• Heat the oven. Preheat the oven to 375 degrees F and adjust a rack in the center
• Make the cinnamon and brown sugar mixture. In a small bowl, combine the sugar, nuts, raisins or dried fruit of your choice. Add the cinnamon and cardamom. Mix well.

BAKED APPLES WITH DRIED APRICOTS

Steps:

• Preheat oven to 350 degrees. Mix 1/4 cup sugar and 1/3 cup water in an 8-inch square baking dish. Peel tops of apples; core with melon baller (leave the bottom intact).
• In a bowl, toss dried apricots with remaining 1/4 cup sugar, ground ginger, and cinnamon.
• Fill apples; place in dish. Dot each with 1/4 tablespoon butter. Bake, basting occasionally, until tender, 40 to 50 minutes. Drizzle with pan syrup.

BAKED APPLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.
• Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.

FRUIT & NUT SLOW COOKER BAKED APPLES

Steps:

• Scoop out the center of each apple, leaving about 1/2 inch of the bottom.
• Peel top of apple down about 1 inch.
• Brush peeled edges with lemon juice.
• Mix apricots, nuts, brown sugar and cinnamon in a small bowl.
• Add melted butter and mix well.
• Spoon mixture evenly into apple cavities.
• Pour 1/2 cup of water into the bottom of slow cooker.
• Arrange apples in slow cooker.
• Cover and cook on LOW 3-4 hours, or until apples are tender.
• (optional) Serve warm with caramel ice cream topping.

MAPLE BAKED APPLES WITH DRIED FRUIT AND NUTS

Steps:

• Pre-heat the oven to 400*F.
• In a small bowl, mix together the brown sugar, dried fruits and nuts.
• Place the apples in a baking dish and stuff them with the fruit mixture, placing a knob of butter on top of the stuffing.
• Pour the apple cider and maple syrup into the bottom of the pan and bake the apples , basting every 5 to 7 minutes, until they are tender, about 25 to 35 minutes.
• When the apples are tender, transfer them to a serving platter and cover with foil to keep warm. Pour pan juices into a small saucepan and bring to a boil over hight heat. Simmer until the mixture becomes syrupy and reduces to a sauce (about 10 minutes). Serve over the apples.

BAKED APPLES WITH APRICOTS AND CASHEWS

Steps:

• Preheat the oven to 375 degrees F
• Partially peel 8 apples, leaving the bottom half intact
• Remove the core (I use a melon baller)
• Cut a thin slice off the bottom of the apple if necessary to make it stand upright
• Place the apples in a baking dish
• Peel the 9th apple, cut it into 1/2 inch dice
• Combine the apple dice with the applesauce, raisins, apricots, cashews, 1/3 cup sugar, lemon juice and 1/4 teaspoon cinnamon
• Toss to combine
• Combine the remaining sugar and cinnamon in a small bowl
• Fill the apples with the stuffing
• Place 1/2 teaspoon of butter on top of each apple
• Sprinkle each apple with some of the cinnamon/sugar mixture
• Add white wine to the baking dish to the depth of 1/2 inch
• Bake for 1 hour or until tender, basting the apples occasionally with the pan juices
• Add water (or more wine) if neccesary
• Serve warm or at room temperature