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Baked Apples We recommend serving these delightful baked apples with a platter of Spanish cabrales blue cheese. Serves 6 1 cup plus 2 tablespoons apple juice 1/4 cup currants 1/4 cup apricot jam 1/4 cup chopped almonds, toasted 2 tablespoons light brown sugar 6 medium apples, cored and the top third peeled 2 tablespoons unsalted butter Crema or crème fraiche, for serving (optional) In a small saucepan, bring 2 tablespoons of the apple juice and the currants to a simmer and remove from heat. Let sit for 10 minutes. Preheat the oven to 350 degrees F. In a bowl, stir together the apricot jam, almonds, and brown sugar. Add the currants with their juice and mix thoroughly. Stuff the apples with the jam mixture. Place the apples in a small roasting pan and top each with a dab of butter. Pour the remaining cup of apple juice into the pan and bake 50 to 60 minutes, or until apples are tender but not split or mushy. Serve hot, with a dollop of crema or crème fraiche, if desired. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
