Maple Baked Apples With Dried Fruit And Nuts Recipes

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-NUT BAKED APPLES

Steps:

• Core apples and peel the top two-thirds. Place in a 1-qt. microwave-safe dish. Combine walnuts, raisins and cinnamon; press into the center of each apple. Drizzle each with 1 teaspoon maple syrup., Cover and microwave on high for 3-5 minutes or until tender rotating a half turn twice. , In a small microwave-safe dish, combine the butter and remaining syrup. Heat, uncovered, on high for 15-25 seconds or until butter is melted. Pour over apples; serve immediately.

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 CHERRIES AND MAPLE CARAMEL SAUCE

Steps:

• Combine cherries and cherry brandy in bowl. Let stand until cherries plump, at least 20 minutes and up to 2 hours.
• Preheat oven to 350° F. Using melon baller, hollow center of each apple half. Arrange apples cut side up in glass baking dish. Fill centers with cherry mixture, dividing evenly. Combine brown sugar, maple syrup and butter in heavy small saucepan. Bring to simmer, stirring until melted. Drizzle sauce over and around apples. Bake apples until tender, basting frequently with sauce, about 55 minutes. Arrange apples on plates. Place scoop of frozen yogurt alongside. Drizzle sauce over and serve.

BAKED APPLES WITH PECANS AND MAPLE SYRUP

Steps:

• While the oven is pre-heating, pop the pecans in on a roasting tray for 10 minutes to crisp up (but keep an eye on them they shouldn't go too brown. Meanwhile, wipe the apples and use a corer to remove the stalks and cores then with a paring knife make a small incision all round the waist of each apple. Arrange them in a roasting tin, leaving some space between each one.Now chop up the crisped pecan nuts, fairly coarsely, and fill the centres of the apples with them. Scatter the rest of them around the apples, then drizzle a tablespoon of maple syrup into the centre of each apple and over the skins. Drizzle the last tablespoon over the nuts on the base of the tin. Transfer the roasting tin to the centre of the oven, and cook for 1¼ hours until the apples are tender. Serve each apple with a spoonful of the syrupy nuts and a helping of custard (or cream or crème fraiche, it's up to you).