The spiciness of a Fuji filled with the warm spices of cinnamon and ginger make this a perfect fall or winter dessert (or anytime time of the year!).
Baked Apples Stuffed with Apricots and Almonds
- Prep Time
- Cook Time
- 6 apples
- 6 Fuji apples
- Juice from ½ lemon (about 1 tbsp.)
- ½ cup dried apricots
- ½ cup almonds
- 3 tbsp. pure maple syrup
- 3 tbsp. dark brown sugar
- 1 tsp. cinnamon
- ½ tsp. ginger
- 1/8 tsp. nutmeg
- 2 tbsp. plus 1/3 cup dark rum or brandy
- 1½ cups apple cider
- Preheat oven to 375°F.
- Using a melon baller or corer, scoop out stem end and entire core of apples, being careful to leave the bottom intact. Using vegetable peeler, remove 1-inch-wide strip of peel from around the top of the cavity. Brush exposed apple surfaces with fresh lemon juice.
- Place apricots and almonds in a food processor and pulse (about 10-12 times) until well chopped and clumping together (do not over-process –you don’t want to form a paste). Transfer the apricots and almonds to a small mixing bowl and add maple syrup, brown sugar, spices and 2 tbsp. of dark rum. Mix to blend.
- Fill cavities to the top (it’s okay to over-stuff!) with apricot-almond mixture.
- Mix 1/3 cup rum and cider in the bottom of a 9x13-inch glass baking dish. Arrange stuffed apples in prepared dish. Cover with foil and bake for about 40 minutes, occasionally basting the apples with the cider cooking liquid.
- Uncover and bake for additional 20 minutes, basting often with cooking liquid. Apples are done when fork pierces easily and the skin is slightly wrinkled.
- Serve the apples warm, with cooking liquid spooned over and around apples.
- Servings : 6
- Recipe Type :