Mincemeat Baked Apples Recipes

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MINCEMEAT BAKED APPLES



Mincemeat Baked Apples image

A highly flavored, delicious baked apple. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 5

6 apples (use a good baking apple such as Granny Smith)
3/4 cup mincemeat
1 cup sugar
2 cups water
whipped cream, lightly sweetened

Steps:

  • Preheat oven to 300°F.
  • Wash apples, core and place in baking pan.
  • Place two tablespoons mincemeat in the cavity of each apple.
  • Mix sugar and water; pour into pan.
  • Bake for one hour, or until apples are tender.
  • Serve with pan juice and whipped cream.

Nutrition Facts : Calories 334.8, Fat 0.3, SaturatedFat 0.1, Sodium 17.3, Carbohydrate 86, Fiber 4.8, Sugar 71.6, Protein 0.6

MICROWAVE BAKED APPLES (W/ MINCEMEAT)



Microwave Baked Apples (w/ Mincemeat) image

Make and share this Microwave Baked Apples (w/ Mincemeat) recipe from Food.com.

Provided by Aroostook

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

4 large cooking apples (I like Cortland)
butter or margarine
cinnamon
brown sugar
1 cup prepared mincemeat

Steps:

  • Core apples and place in a microwave-safe tray or deep dish.
  • Stuff each apple hole with a little butter or margarine.
  • Then, stuff each hole with a pinch of brown sugar and a 1/4 teaspoon of cinnamon.
  • Cover with plastic wrap and poke a few holes to allow steam to escape.
  • Microwave on high for 15 to 20 minutes.
  • Baste after 10 minutes once or twice from the sauce in the bottom of the tray.
  • Just before apples are done add 1/2 c.
  • mincemeat to each apple and warm though (Length of time to cook depends on the number of apples to be cooked and your microwave.) Serve with thick cream.

MINCEMEAT STUFFED APPLES (JAMIE OLIVER)



Mincemeat Stuffed Apples (Jamie Oliver) image

a jamie oliver recipe for sainsburys magazine dec 2009 i fancy these little appples minus the walnuts cos i dont want to die at xmas of allergy. not made them yet, io really like Jamie oliver recipes, i just wish he wasnt so annoying on dvds, i ordered some of them and had to turn them off after about 5 mins, i developed cooking tourettes over his slang. the room was bright blue, i get like that when i see miaimi ink, i was a body piercer for 6 years in bolton, miami ink is unbelivabley fake. the tattoists i know are not like that at all, much more down to eath and say things like "buzz" for bus, "foer" means the number 4, It probably cos im a northern lass and where we come from we call southerners (birmingham and below) big fairies!... they cant handle the cold in yorkshire, or the beer tehe (i sound like my grandad!) sing with me in a yorkshire accent " orn' ilkley mooer bar tat" that means on the moor in ilkley in yorkshire without your hat it is a beer drinking song of old up ere'

Provided by cakeinmyface

Categories     < 4 Hours

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

200 g mincemeat
1 1/2 teaspoons ground cinnamon
1 lemon, zest of
50 g walnuts (finely chopped)
75 ml port wine (splash of)
8 apples
1 egg, large
75 ml milk
500 g puff pastry
4 tablespoons demerara sugar
200 ml double cream, to serve (jersey cream)

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.

Nutrition Facts : Calories 670, Fat 38.5, SaturatedFat 12.7, Cholesterol 62.6, Sodium 189, Carbohydrate 74.4, Fiber 5.2, Sugar 34.2, Protein 7.6

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