November 26, 2008

Sweet Flaversome Baked Apples

It's a dessert we often forget about, but it is certainly the time of year to be reminded! This is a great dessert to prep before cooking dinner and just before sitting down to eat pop 'em in the oven.

Ingredients:
6 large apples (I used jonagold)
1/2 cup brown sugar
2 tsp cinnamon
1/2 cup slivered pecans
1/2 cup chopped raisins
some butter
*recommended option to add caramel - yum!
(adjust accordingly to how many apples you need)

Preparation:
Preheat oven to 375 degrees. Core each apple to 1/2 from the bottom and about 1" wide. Get all the seeds and tough stuff out. You may use an apple corer or a pairing knife works well. Mix brown sugar, cinnamon, pecans, and raisins in a bowl. Fill apples with mixture to the top of the apple. If using caramel fill half of the apple, add a layer of caramel, and top with more of the mix. Once apples are "stuffed" place a tab of butter on top of each. Bake for about 35 minutes. If sauce is in bottom of pan then baste before serving.
*Goes well with vanilla ice cream!

2 comments:

  1. I've always, always wanted to make baked apples! I think I'm waiting until I get a corer, but maybe I should just do it...
    I was confused by this part, though: "Core each apple to 1/2 from the bottom." Do you start cutting from the bottom of the apple and core it only half way? Then you bake the apples upside down? Please help.

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  2. oh, sorry for the late reply, just saw it. No, you leave the bottome alone. You begin from the top and go all the way down until about 1/2" from the bottom, (you don't cut all the way through the apple). The bottom helps keep the entire shell intact and that is why you leave about 1/2" room. It is also your base and stays unpright while baking. Hope that helps :)

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