Best Baked Apples Stuffed With Mixed Nuts Recipes

BAKED APPLES

Steps:

• Preheat oven to 350 degrees F. Use a paring knife or apple corer to remove the stem and seeds from the apples, making a deep hole where the filling will go.
• Combine the brown sugar, butter and cinnamon in a small bowl and mix well to combine. Add the nuts. Spoon mixture evenly into each of the apples.
• Add 1/4 cup of water to a baking dish and place apples on top.
• Bake for about 40-45 minutes, or until apples are tender when pierced with a fork. Remove from oven and allow to cool for a few minutes.
• Spoon the sauce drippings from the pan over the apples. Serve with ice cream, if desired.

BAKED APPLES RECIPE (TWO WAYS)

Steps:

• Heat the oven. Preheat the oven to 375 degrees F and adjust a rack in the center
• Make the cinnamon and brown sugar mixture. In a small bowl, combine the sugar, nuts, raisins or dried fruit of your choice. Add the cinnamon and cardamom. Mix well.

BAKED STUFFED APPLES

Steps:

• In a bowl, stir together both zests, orange juice, raisins, and Cognac; cover, and let stand at room temperature 8 hours, or up to 1 day.
• Preheat oven to 325 degrees, with a rack in the center. Stir nuts, brown sugar, cinnamon, and mace into raisin mixture. With a small melon baller, core apples, starting at stem end and leaving blossom end intact. Stand cored apples on a baking sheet lined with a nonstick baking mat, and fill each one with raisin mixture, dividing evenly. Bake until base of an apple is tender when pierced with the tip of a sharp knife, 25 to 45 minutes, depending on size and variety. Cool apples on baking sheet on a wire rack.
• Fit a large pastry bag with an open-star tip (such as #18) and fill with Swiss meringue. Pipe a rosette on top of each apple. Using a small kitchen torch, carefully brown edges of the meringue. (Alternatively, place meringue-topped apples under the broiler until golden, 1 to 2 minutes, watching carefully to avoid burning.)
• Spoon about 3 tablespoons creme anglaise onto each of 8 dessert plates. Transfer chocolate creme anglaise to a small pastry bag fitted with a plain fine tip (or place in a small sturdy plastic bag and snip off corner). Starting at the outside and working toward the center of the plate, pipe a spiral pattern, leaving about 1/4 inch between each curved line. To create the spider-web design, drag the tip of a sharp knife in radiating lines through the chocolate spiral, working from the center of the plate out, and spacing about 1/2 inch apart. Place a meringue-topped apple in the center of each plate, and serve immediately.

EASIEST EVER BAKED STUFFED APPLES

Steps:

• Heat the oven to 425 degrees F.
• Trim the tops and scoop out the center and the seeds of each apple and rub the edges of the trimmed fruit with the lemon. In a medium bowl, combine the butter, cereal, sugar, and walnuts. Fill the apples with the cereal mixture. Set the apples upright in muffin tins and bake until tender and bubbly, about 20 minutes. Transfer to serving dishes, top with ice cream and serve hot.

BAKED APPLES STUFFED WITH MIXED NUTS

Steps:

• Preheat oven to 350 degrees. Place butter, zests, ginger, salt, honey, sugar and lemon juice in a food processor and process until smooth. Add nuts and cherries and process until mixture forms into a paste. Fill the centers of the apples with 2 to 3 tablespoons of the nut mixture.
• Place the apples in a large, shallow baking dish. Bake for 35 minutes. Cover the apples with aluminum foil and bake until the apples are soft when pierced with a knife, about 20 minutes longer. Serve with vanilla ice cream, if desired.