Fruit Stuffed Baked Apples Food

FRUIT-STUFFED BAKED APPLES

Steps:

• Preheat oven to 350°F (180°C).In a small pot, bring cider to a boil.Add apricots, figs, prunes, cranberries and raisins.Cook 2-3 minutes, turn off heat, and let stand for 1 hour. Reserve cooking liquid.Slice the top (stem end) off the apples and hollow apples out with a melon-baller, leaving 3/4 in. (2 cm) flesh all round.Stuff apples with fruit mixture.Transfer apples to a baking pan, pour cooking liquid round them.Bake 35-40 minutes or until apples are easily pierced with a knife point.Remove from the oven. Cool 10 minutes before serving.Syrup: in a small pan, cook apple juice concentrate and honey until thick and syrupy. Serve warm or cold.

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.

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.

STUFFED BAKED APPLES

Steps:

• Heat the oven to 350 degrees F.
• In a medium bowl mix together the apple juice, dried cherries, raisins, dates, and honey with a spoon. Put the cookies in the plastic bag and seal the bag. Break the cookies up into very small pieces with the rolling pin. Mix the broken cookies with the fruit. Set the bowl aside.
• Cut about a 1/2-inch slice off the top of each apple. (The apple tops are perfect for snacking.) Scoop out the seeds of the apple with a melon-baller to make a pocket. Pack the fruit filling into the apples. Top each apple with a 1/2 teaspoon of the butter. Poke a cinnamon stick into the center of the filling, like the stem of an apple. Set the stuffed apples snugly in a oven-proof baking dish and 1/3 cup water to the pan. Bake for 45 minutes or until the apple is soft and the top is slightly browned. Cool to room temperature before serving.

STUFFED BAKED APPLES

Steps:

• Cut off the top of four apples and remove the hearts.
• Chop the pecans and the extra apple into small pieces. In a small bowl, mix the apple and the pecans with cinnamon and sugar. Add the vanilla and the egg and whisk them for a few seconds.
• Fill the four apples with the pecan mix.
• Bake the apples in a preheated oven (350°F) for 30 minutes.
• Sprinkle some powdered sugar to decorate.

MINCEMEAT STUFFED APPLES (JAMIE OLIVER)

Steps:

• preheat oven to 190 or gas mark 5, tip mincemeat into bowl add big pinch of the cinnamon, lemon zest, walnuts and port mix well.
• core apples with corer and stuff the hollow holes wirh the mincemeat mix.
• beat the egg and milk together. Lay pastry on a floured surface and roll out to thickness of 50p about 3 mm? (half thickness of pound coin) im rubbish with these kind of measurements.
• cut into eight even sized squares and lightly brush each with egg and millk wash. scatter half of demmerara sugar evenly across squares and then dust with a couple of pinches of cinnamon.
• place apple in centre of square of patry and bring pastry up around the apple pressing together so the apple is encased - do this with rest of apples.
• hold the apples with the pastry sealed on the top of the apple, facing upwards else your apple will slide off.
• transfer apples to baking tray lined with greaseproof, patry seal DOWN on the greasproof brush each with a little more egg and milk wash and scatter over last of sugar and remaining cinnamon.
• bake in hot oven fo about 40 mins , the patry should be golden and crispyand apples cooked through servce with the jersey cream, leftovers can be eaten cold the next day. sounds goody yum tums.

BAKED STUFFED APPLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cranberries, almonds, butter, brown sugar, honey, cinnamon, and nutmeg together in a bowl. Fill each apple cavity evenly with the mixture and place in a baking dish. Add water to the leftover filling and pour around apples.
• Bake in the preheated oven, basting twice with the liquid from the baking dish, until apples are tender, 50 to 60 minutes. Serve warm.

STUFFED BAKED APPLES

Steps:

• Sprinkle cored apples with lemon juice.
• Mix next 7 ingredients and pack stuffing into center of cored apples. Don't worry if it spills over the top -- heap it on!
• Bake at 425 degrees for 20 minutes.
• Transfer apples to small bowls with a spoon and top with ice cream and/or whipped cream.

BAKED STUFFED APPLES

Steps:

• Place apples in baking dish.
• Pour cider over apples.
• In small bowl mix the cranberries or cherries with the walnuts.
• Divide mixture among the six apples and stuff in the center of each apple.
• Sprinkle sugar, cinnamon and nutmeg over apples.
• Place in preheated 350 degrees oven.
• Baste during baking several times.
• Bake for 30 to 45 minutes.