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pecan halves unsalted butter brown sugar apricots golden raisins ground cinnamon ground cloves ground allspice ground nutmeg baking apples apple juice
Viewed: 111 - Published at: 2 years agoIngredients
- 14 cup pecan halves
- 13 cup unsalted butter, chilled, cut into small pieces
- 13 cup firmly packed light brown sugar or 13 cup dark brown sugar
- 2 tablespoons coarsely chopped dried apricots
- 2 tablespoons golden raisins
- 12 teaspoon ground cinnamon
- 18 teaspoon ground cloves
- 14 teaspoon ground allspice
- 18 teaspoon ground nutmeg
- 6 baking apples, such as Roma Beauty
- 1 cup apple juice
Method
- FOR FILLING: Preheat oven to 350F Spread the pecan halves on a baking sheet and bake until lightly toasted, 5-7 minutes.
- Remove from the oven, let cool and chop coarsely.
- Set aside.
- Raise the oven temerature to 400F.
- In a small bowl, combine the butter and sugar.
- Using your fingertips or a wooden spoon, mix to a paste-like consistency.
- Stir in the pasted nuts, apricots, raisins, cinnamon, cloves, allspice, and nutmeg.
- Set aside.
- TO ASSEMBLE: Cut a thin slice off the bottom of each apple so that it will stand upright.
- Working from the stem ends and using a sharp knife, core the apples withough piercing the bottoms.
- Using a small spoon, stuff the mixture into the cored apples, divide it equally.
- Smooth the tops and cover just the filling with aluminum foil.
- Place the apples in a 9x13 baking dish.
- Pour the apple juice into the dish.
- Bake, basting with the dish juices every 15 minutes, until tender when pierced with a knife, 45-60 minutes.
- TO SERVE: Transfer the baked apples to a platter or individual serving dishes and serve immediately.
