Baked Stuffed Apples
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
56
Sourness
40
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 cup
Walnut (chopped)1 cup
Brown Sugar (packed)1 tsp
Ground Cinnamon1 cup
Honey1 cup
Apple JuiceDirections:
1
Preheat an oven to 350 degrees
2
Spread the walnuts on a baking sheet and toast in the oven until lightly browned and fragrant, about 7 minutes
3
Remove from the oven and let cool
4
Working from the stem end, use a melon baller to remove the core from each apple, scooping out the stem and seeds making a deep hole for filling: work to within about 1/2-inch of the bottom of the apple
5
(Alternatively, remove the core with an apple corer and widen the hole with a small spoon
6
) Peel the skin from the top half of each apple
7
In a small bowl, blend together the brown sugar, butter, and cinnamon
8
Mix in the walnuts
9
Spoon equal amounts of the filling into the centers of the apples
10
Set the filled apples in a 8-inch square baking pan or other baking pan just large enough to hold them snugly
11
In a small pan over medium heat, warm the honey with apple juice, stirring until the honey dissolves
12
Pour around the apples
13
Spoon some of the liquid over the sides of the apples to moisten them, but do not spoon over the tops
14
Bake, basting the sides once or twice with the pan juices, until the apples are tender when pierced, about 40 minutes
15
Remove from the oven, let cool, and serve in bowls with the pan juices spooned over the tops