Baked Apples Filled with Fruits and Nuts are Dorie Greenspan’s version of this classic fall dessert. Stuffed with dried fruit, nuts and honey, then basted with a mixture of cider and butter made for an elegant sweet treat.
Baked Apples Filled with Fruits and Nuts
Would you believe we have another winner? Bill spotted a plate of Baked Apples Filled with Fruits and Nuts in our refrigerator. “What’s that stuff in the middle?” he queried. Part of the usual interrogation when new dishes show up in our kitchen.
“Uh, fruit and nuts,” I responded, then quickly added, “but I’ll eat those for you.” Without even a pause, he agreed. “Not bad; pretty good,” was his review…a man of few words when he knows he could be quoted on my blog.
This makes an unprecedented 4 out of the last 4 French Fridays with Dorie recipes which have received his approval….but stay tuned. This trend will not continue…we have Moules Marinière coming up in our queue.
Tips for Making Baked Apples
The most difficult part of this recipe was peeling and coring the apples. I used a melon baller, vegetable peeler and paring knife as my tools and prepped three honeycrisps and a granny smith apple.
Placed in a deep pie plate, I filled these with a combination of honey, pecans, dried cherries and a pinch of cinnamon followed by a few dabs of butter. The poaching liquid consisted of apple cider, apple peels and a tad more butter. The apples were baked, with a few interruptions for basting, till tender…times varying depending on the variety of apples.
This was a lovely, light dessert…perfect January fare. I served ours with a dollop of mascarpone topped with Best Boy ginger infused caramel. Ice cream or whipped cream would be other scrumptious accompaniments. And feel free to fill these with the dried fruit and nuts of your choice.
Note: I used Best Boy & Co. Ginger Infused Caramel to drizzle over my baked apples. All of their profits go to charitable causes.