Fruit-stuffed Baked Apples

Fruit-stuffed Baked Apples
  • 4 servings
  • 0:20 Preparation
  • 0:40 Cooking
  • 2:00 Total Time


Add all
  • 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

  • 2/3 cup
    (170 mL)

    thawed apple juice concentrate

  • 1/3 cup
    (80 mL)



Preheat oven to 350°F (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 3/4 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.

Source: Académie Culinaire