Fruit-stuffed Baked Apples
| Preparation: | 20 min |
| Marinating/Waiting: | 1 h |
| Cooking: | 40 min |
| Total: | 2 h |
servings
| Category: | Desserts |
| Subcategory: | Fruits |
| Source: | Académie Culinaire |
Recipe ingredients
- 1 cup (250 mL) sweet cider
- 8 dried apricots*, cut in two
- 2 dried figs*, cut into eight pieces
- 2 pitted prunes*, cut in two
- 2 Tbsp. (30 mL) dried cranberries
- 2 Tbsp. (30 mL) sultana raisins
- 4 baking apples ― Fuji, Jonagold, Golden Delicious, Braeburn
- ⅔ cup (160 mL) thawed apple juice concentrate
- ⅓ cup (80 mL) honey*
Preparation
Preheat oven to 350oF (180°C).
In a small pot, bring cider to a boil.
Add apricots, figs, prunes, cranberries and raisins.
Cook 2-3 minutes, turn off heat, and let stand for 1 hour. Reserve cooking liquid.
Slice the top (stem end) off the apples and hollow apples out with a melon-baller, leaving ¾ in. (2 cm) flesh all round.
Stuff apples with fruit mixture.
Transfer apples to a baking pan, pour cooking liquid round them.
Bake 35-40 minutes or until apples are easily pierced with a knife point.
Remove from the oven. Cool 10 minutes before serving.
Syrup: in a small pan, cook apple juice concentrate and honey until thick and syrupy. Serve warm or cold.
Suggestion
Resting Time: 1 hourPeople are rediscovering cider thanks to the high-quality products developed by apple growers. For cooking, the best is still cider, an excellent substitute for white wine in sauces and marinades.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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