Baked Apples Stuffed With Beets Pine Nuts And Raisins Recipes

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BAKED APPLES RECIPE (TWO WAYS)



Baked Apples Recipe (Two Ways) image

You can use this recipe to make stuffed baked apples with my delicious cinnamon and brown sugar mixture and nuts of your choice, or you can make baked sliced apples, tossed with the same delicious brown sugar mixture. Either way, serve your baked apples warm. This recipe is vegan and gluten free, but if you like, you can serve the cooked apples with a good scoop of your favorite ice cream!

Provided by Suzy Karadsheh

Categories     Dessert

Time 50m

Number Of Ingredients 7

3 to 4 large baking apples, (such as honeycrisp, jonagold, or pink lady)
¼ cup brown sugar
1/2 cup lightly crushed nuts, (I used 1/4 walnuts and 1/4 cup pistachios)
¼ cup raisins, (cranberries, or other chopped dried fruit of your choice)
1/2 to 3/4 tsp ground cinnamon
1/4 tsp cardamom
1 to 2 tbsp Extra virgin olive oil,

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.

Nutrition Facts : ServingSize 0.5 apple, Calories 157.1 kcal, Carbohydrate 28.4 g, Protein 2.3 g, Fat 3 g, TransFat 0.1 g, Sodium 5.3 mg, Fiber 3.8 g, Sugar 18.7 g

EASIEST EVER BAKED STUFFED APPLES



Easiest Ever Baked Stuffed Apples image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 McIntosh apples
1/2 lemon
4 tablespoons butter, softened
3/4 cup whole-grain cereal with dried fruit (recommended: Mueslix)
2 tablespoons dark brown sugar
1/4 cup chopped walnuts
1 pint vanilla ice cream

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 STUFFED APPLES



Baked Stuffed Apples image

A classic apple dessert becomes a sophisticated Halloween treat with a meringue topping and a spiderweb of sweet creme anglaise. The recipe comes from "Martha's Entertaining."

Provided by Martha Stewart

Yield Makes 8

Number Of Ingredients 13

2 oranges, zested and juiced
1 teaspoon finely grated lemon zest
1/2 cup raisins, chopped
1/4 cup Cognac or other brandy
1/3 cup coarsely chopped pecans
1/2 cup coarsely chopped walnuts
1/4 cup coarsely chopped shelled pistachios
1/2 cup packed light brown sugar
Pinch of ground cinnamon
Pinch of ground mace
8 apples (about 3 pounds), preferably Northern Spy
Swiss Meringue
Creme Angalise, with chocolate variation

Steps:

  • In a bowl, stir together both zests, orange juice, raisins, and Cognac; cover, and let stand at room temperature 8 hours, or up to 1 day.
  • Preheat oven to 325 degrees, with a rack in the center. Stir nuts, brown sugar, cinnamon, and mace into raisin mixture. With a small melon baller, core apples, starting at stem end and leaving blossom end intact. Stand cored apples on a baking sheet lined with a nonstick baking mat, and fill each one with raisin mixture, dividing evenly. Bake until base of an apple is tender when pierced with the tip of a sharp knife, 25 to 45 minutes, depending on size and variety. Cool apples on baking sheet on a wire rack.
  • Fit a large pastry bag with an open-star tip (such as #18) and fill with Swiss meringue. Pipe a rosette on top of each apple. Using a small kitchen torch, carefully brown edges of the meringue. (Alternatively, place meringue-topped apples under the broiler until golden, 1 to 2 minutes, watching carefully to avoid burning.)
  • Spoon about 3 tablespoons creme anglaise onto each of 8 dessert plates. Transfer chocolate creme anglaise to a small pastry bag fitted with a plain fine tip (or place in a small sturdy plastic bag and snip off corner). Starting at the outside and working toward the center of the plate, pipe a spiral pattern, leaving about 1/4 inch between each curved line. To create the spider-web design, drag the tip of a sharp knife in radiating lines through the chocolate spiral, working from the center of the plate out, and spacing about 1/2 inch apart. Place a meringue-topped apple in the center of each plate, and serve immediately.

BAKED APPLES, STUFFED WITH BEETS, PINE NUTS AND RAISINS



Baked apples, stuffed with beets, pine nuts and raisins image

This side dish combines several of the usual game accompaniments in a single, attractive presentation. Mr. Lenotre likes to use the Reines des reinettes, but both Granny Smith and Golden Delicious apples may be substituted. He serves it as a side dish to the civet de lievre but it also goes well with pork, duck or turkey.

Provided by Patricia Wells

Categories     side dish

Time 45m

Yield Eight servings

Number Of Ingredients 8

8 Granny Smith or Golden Delicious apples
3 tablespoons butter
1/2 cup cooked beets, cubed
Salt and freshly ground pepper to taste
1 teaspoon red wine vinegar
1/2 cup pine nuts
1/2 cup dried currants
1 tablespoon brown sugar

Steps:

  • Preheat oven to 400 degrees.
  • Peel the apples but do not core. If the apples do not stand up on their own, cut a thin slice off the bottom so they will.
  • Cut the top quarter off the apple. This will serve as a lid. Carefully core the apple, being certain not to cut too deeply or widely.
  • Lightly butter inside of each apple, cover with its own ''lid'' and bake for about 15 minutes. The apples should not become too soft. Cooking time will depend upon the variety of apple and its size. (The apples may be cooked ahead of time, then covered with aluminum foil until just before serving time.)
  • Ten minutes before serving, salt and pepper the beet cubes and saute lightly in butter. Add vinegar, then one minute later, pine nuts and currants.
  • Stuff apples with the mixture and put lid in place. Sprinkle lightly with the brown sugar and place under a grill for three or four minutes to caramelize the top.
  • Serve immediately.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 10 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 492 milligrams, Sugar 26 grams, TransFat 0 grams

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