Baked Apples With Dried Apricots Food

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.

EASIEST EVER BAKED STUFFED APPLES

Steps:

• Heat the oven to 425 degrees F.
• Trim the tops and scoop out the center and the seeds of each apple and rub the edges of the trimmed fruit with the lemon. In a medium bowl, combine the butter, cereal, sugar, and walnuts. Fill the apples with the cereal mixture. Set the apples upright in muffin tins and bake until tender and bubbly, about 20 minutes. Transfer to serving dishes, top with ice cream and serve hot.

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.

BAKED BRIE WITH DRIED APRICOTS AND PISTACHIOS

Steps:

• Combine the dried apricots, apple juice, vinegar, brown sugar, allspice, a pinch of salt and a few grinds of pepper in a small saucepan and bring to a simmer over medium heat. Cook until the apricots are plump and all the liquid has been absorbed, about 8 minutes. Remove from the heat and let cool; stir in the pistachios.
• Line a baking sheet with parchment paper. Unroll the pie dough on a clean surface; gently roll out the outer 2 inches of the dough to make the edges slightly thinner. Put the brie in the center of the dough and top with the fruit-and-nut mixture. Trim about 1 inch off the edge of the dough, all the way around. Brush the edge with some of the beaten egg. Pull the dough up and over the cheese to meet in the middle, folding and pleating as needed; pinch the dough at the top to seal. Transfer the wrapped cheese to the baking sheet and brush with the remaining beaten egg. Freeze until firm, about 30 minutes.
• Preheat the oven to 375˚ F. Transfer the baking sheet to the oven and bake until the cheese is golden brown, 35 to 40 minutes. Let cool at least 20 minutes. Slice into wedges and serve with apple and/or pear slices.

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

HONEY BAKED APPLES WITH RAISINS AND CINNAMON

Steps:

• In a medium saucepan, combine the apple cider, brown sugar, honey, cinnamon, salt, and pepper. Bring to a boil, reduce heat, and simmer for about 25 minutes or so, or until mixture is syrupy and reduced to about 2 2/3 cups.
• Preheat the oven to 350 degrees F. Put the apples, cut side down, in a 12-inch baking pan. Distribute the raisins, apricots, cloves, star anise, and cinnamon sticks, if using, over the apples. Pour the hot syrup over the apples. Cover the pan with aluminum foil.
• Bake 25 to 30 minutes, or until the apples are almost tender when pierced with the tip of a sharp knife. Remove from the oven, turn the apples over, add the brandy. Baste apples with the apple cider and apple brandy many times, allowing the apples to absorb the flavor. Let the pan stand, covered, for 15 minutes. Serve baked apples with the liquid and dried fruits spooned over them in a bowl. Served with whipped heavy cream or ice cream and a sprinkle of powdered sugar.

BAKED APPLES STUFFED WITH DRIED FRUIT AND PECANS

Steps:

• Preheat oven to 350°F. Core apples with corer. Stand apples up and make 4 evenly spaced vertical cuts starting from top of each apple and stopping halfway from bottom to keep apple intact. Brush inside of apples with lemon juice and stand apples in a 9-inch ceramic or glass pie plate.
• Toss together apricots, currants, pecans, brown sugar, cinnamon, and nutmeg in a bowl. Rub softened butter into dried-fruit mixture with your fingers until combined well, then pack center of each apple with mixture. Put a piece of remaining butter on top of each apple. Pour cider and vanilla around apples and cover pie plate tightly with foil.
• Bake in middle of oven, basting once, until apples are just tender when pierced with a fork, about 40 minutes. Remove foil and continue to bake until apples are very tender but not falling apart, 20 to 30 minutes more.
• Transfer to serving dishes and spoon sauce over and around apples. Serve with dollops of yogurt.

DELICIOUS STUFFED BAKED APPLES

Steps:

• In a small bowl, combine the raisins, cranberries and apricots. In a small saucepan, bring juice and concentrate to a boil. Pour over dried fruit; let stand for 15 minutes. , Meanwhile, preheat oven to 350°. Core apples, leaving bottoms intact. Peel the top third of each apple; place in a greased 8-in. square baking dish. , Drain fruit mixture, reserving juice. Stir brown sugar and 1/2 teaspoon allspice into fruit; spoon into apples. Drizzle with butter. Pour 3/4 cup reserved juice around apples., Cover and bake for 50 minutes. Uncover; bake 10-15 minutes longer or until tender. Meanwhile, in a small saucepan, bring remaining reserved juice and allspice to a boil; cook until liquid is reduced to 1/4 cup. Serve with baked apples.

HONEY-GLAZED BAKED APPLES FILLED WITH DRIED FRUIT

Steps:

• Preheat oven to 350°F. Cut a thin slice from the bottom of each apple so that apples will stand upright. Place apples in 9-inch-diameter glass pie dish or 8x8x2-inch glass baking dish. Fill cored-out section of each apple with 2 tablespoons dried fruit bits. Pour apple juice around apples in dish. Drizzle honey over dried fruit filling and apples.
• Bake apples until tender when pierced with skewer, basting frequently with pan juices, about 55 minutes. Serve warm, spooning pan juices over.

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 APRICOT AND WALNUT FILLING

Steps:

• In a small bowl combine well the apricots, the walnuts, the brown sugar, and the butter. Core the apples, making each opening large enough to hold half the apricot mixture, peel the top third of each apple, and fill the cavities with the apricot mixture. Arrange the apples in a deep 2 1/2-quart microwave-safe baking dish so that they do not touch one another or the sides of the dish, pour the orange juice around them, and microwave the apples, covered with microwave-safe plastic wrap, on high power (100%) for 7 minutes. Pierce the plastic wrap with the tip of a sharp knife and let the apples stand, covered, for 5 minutes, or until they are tender.

BAKED APPLES WITH CRANBERRIES, RAISINS, AND APRICOTS

Steps:

• Preheat oven to 400°F. Remove stems from apples.Using melon baller, scoop out core of each apple, making 1-inch-wide hollow center but leaving bottom of apple intact. Make 1/8-inch-deep cut in skin around center of each apple. Arrange apples, hollowed side up, in 8x8x2-inch glass baking dish.
• Mix raisins, cranberries, sugar, apricots, and 1/2 teaspoon allspice in small bowl. Pack fruit mixture into hollows of apples. Sprinkle any remaining fruit mixture around apples in dish. Drizzle butter into filling and around apples in dish. Pour sparkling juice and cranberry concentrate into dish. Sprinkle remaining 1/4 teaspoon allspice into dish. Bake apples uncovered until tender, occasionally basting with cranberry juice mixture, about 1 hour 10 minutes.
• Transfer apples to 4 bowls. Pour juices from dish into medium saucepan and boil until thick enough to coat spoon, about 4 minutes. Spoon sauce over apples.

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 WITH DRIED APRICOTS

Steps:

• Preheat oven to 350°F.
• Mix 1/4 cup brown 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, brown sugar, ginger and cinnamon. Fill apples; place in dish. Dot each apple with 1/4 tablespoons unsalted butter.
• Bake basting occasionally, until tender, 40-50 minutes. Drizzle with pan syrup.
• Serve with a ice cream.