 | | Directions |
- Preheat oven to 375°.
- Lightly coat a shallow 8x12 baking dish with cooking spray.
- Core apples all the way through with and apple corer.
- Peel the upper third of each apple.
- With a peeling knife, score the flesh 1/4 inch deep around the apple where the peeled portion meets the unpeeled.
- Cut a downward angeled cut around the hole where the apple was cored to help hold the filling.
- In a food processor, place the walnuts, pecans, cranberries and figlets.
- Chop to a somewhat fine texture.
- Add molasses, lemon zest and allspice; pulse until combined.
- Place applies in the baking dish.
- Gently press 1/4 cup of filling into the cavity of each apple.
- Spoon one tablespoon of preserves onto the top of each.
- Place cider and butter over low heat in a saucepan until the butter has melted.
- Remove from heat and stir in vanilla.
- Pour this over and around the apples.
- Loosely tent the apples with tin foil.
- Place on the center rack in the oven and bake for 30 minutes.
- Continue to bake uncovered for approximately 30 more minutes or until the apples are tender, basting every 10 minutes.
- Allow the apples to cook in the pan, continue to baste occasionally.
- Serve warm or at room temperature.
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Prep Time: 30 minutes
Cook Time: 1 hour
Container: baking dish
Servings: 6
|  | | Ingredients | | - | | 6 medium sized golden delicious apples |
| - | | 1/2 cup walnuts |
| - | | 1/2 cup pecans |
| - | | 1/2 cup dried cranberries |
| - | | 1/2 cup figlets |
| - | | 1 tablespoon molasses |
| - | | 1 teaspoon fresh grated lemon zest |
| - | | 1 teaspoon allspice |
| - | | 1/2 cup apricot preserves |
| - | | 1 1/2 cups apple cider |
| - | | 2 tablespoons butter |
| - | | 1/2 teaspoon vanilla extract |
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