Baked Apples With Candied Fennel And Pistachios Food

BAKED APPLES

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, mix together cherries, sugar, pecans, cinnamon and nutmeg. Put aside.
• With a melon scooper, core apples to hollow out the middle. Do not go all the way through. Fill each apple core with dry cherry mixture.
• Pour apple cider into casserole dish and place apples right side up. Place a pat of butter on apple hole filled with mixture. Drizzle maple syrup on top of all the apples. Bake for 50 minutes.

BAKED APPLES WITH FENNEL

Steps:

• Mix 4 tablespoons softened butter with 1 tablespoon fennel seeds, 2 teaspoons sugar, and salt and pepper to taste; use some of the mixture to grease a baking dish. Rub 4 cored apples inside and out with the remaining butter mixture. Place 4 thick onion rounds in the dish and top with the buttered apples. Add a quartered fennel bulb to the dish. Bake at 425 degrees until the apples are soft, 1 hour.
• Per serving: Calories: 157; Total Fat: 8 grams; Saturated Fat: 5 grams; Protein: 1 gram; Total carbohydrates: 23 grams; Sugar: 15 grams; Fiber: 5 grams; Cholesterol: 20 milligrams; Sodium: 140 milligrams

ROASTED APPLES AND FENNEL

Steps:

• Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.

BAKED APPLES WITH CANDIED FENNEL AND PISTACHIOS

Steps:

• Preheat oven to 350°F with rack in middle.
• Cover fennel with cold water in a medium saucepan and bring to a boil, then drain. Return fennel to saucepan and stir in sugar, water (3/4 cup), zest, and fennel seeds. Gently simmer, uncovered, until fennel is tender and translucent and liquid is syrupy, about 45 minutes. Cool fennel slightly in syrup.
• Core apples from top using a melon baller, leaving about 1 inch intact at base. Arrange apples in a baking dish just large enough to hold them.
• Transfer fennel with a slotted spoon to a bowl (reserve syrup and zest) and add pistachios and raisins. Finely chop zest and stir into fennel mixture. Fill apples with some of mixture, reserving remainder.
• Stir 1 tablespoon lemon juice into reserved fennel syrup and pour over apples. Add butter to baking dish and bake apples, covered with foil, 25 minutes. Uncover and bake, basting occasionally, until tender, about 25 minutes more.
• Stir remaining fennel mixture and lemon juice to taste into syrup in dish. Serve over apples.

A YUMMY WINTER SALAD OF BEETS, FENNEL, AND APPLES, WITH STILTON AND MAPLE-CANDIED PECANS

Steps:

• Preheat oven to 350 degrees F.
• Pour maple syrup into a small bowl. Toss nuts in syrup, remove with a slotted spoon, and bake on aluminum foil or a cookie sheet for approximately 10 minutes, or until nuts are roasted and syrup solidifies around nuts.
• In a large bowl, add beet, apple, fennel, mint, salt and pepper. Toss. Add oil and vinegar, stilton and nuts. Toss and serve immediately.

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.

BAKED APPLES WITH CANDIED WALNUTS

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Oil a baking sheet.
• Halve apples lengthwise and remove core with a melon-ball cutter or a paring knife. Melt butter in a 10-inch heavy ovenproof skillet over moderate heat and sprinkle with 1/2 tablespoon sugar. Arrange apple halves, cut sides down, on sugar and cook, undisturbed, until sugar begins to caramelize, 3 to 5 minutes. Transfer skillet to oven and bake apples until tender, about 15 minutes.
• While apples are baking, cook remaining 1/4 cup sugar with salt in a dry 7- to 8-inch heavy skillet over moderately high heat, undisturbed, until sugar begins to melt, about 2 minutes. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 1 to 2 minutes more. Remove from heat. Add walnuts, stirring to coat, then pour onto baking sheet and cool 10 minutes. Break nuts into small pieces if necessary.
• Stir together yogurt and 2 teaspoons honey.
• Serve apples, cut sides up, topped with yogurt and nuts. Drizzle with additional honey if desired.