Baked Apples
Andrew Zimmern's baked apples are packed with currents, dates, pecans and warming spices like cinnamon and nutmeg.
Ingredients
- 1/3 cup currants
- 1/4 cup chopped dates
- 1/4 cup pecan pieces
- 1 tbs. brown sugar
- 1/3 cup apple brandy (optional)
- 1 cup real maple syrup
- 1/2 tsp. cinnamon
- 1/4 tsp. ground nutmeg
- 4 tbs. butter
- 6 red-skinned baking apples (Cortland or Northern Spy)
Directions
STEP 1
Peel the top 25 percent of the skin off the apples (leaving the rest of the skin helps the apple hold its shape). Core the apple with a small melon-baller, only coring out the top 75 percent and leaving the blossom end intact to hold the filling.
STEP 2
Combine the Calvados, currants, pecans, dates and brown sugar and set aside four hours to plump at room temperature.
STEP 3
Combine the maple syrup with the cinnamon and nutmeg and gently bring to a boil. Remove the syrup from the heat and whisk in half the butter.
STEP 4
Lightly butter a small (7 x 11) brownie pan or baking dish and set the apples into the dish.
STEP 5
Divide the currant mixture among the apples, stuffing firmly; drizzle the currant "liquid" into the apple cores and pile any extra currant-nut pieces around the apples.
STEP 6
Drizzle a quarter of the syrup into the apples, surround the apples with the remaining syrup, dot the tops with the remaining 2 tablespoons butter and bake at 375 degrees for 30 to 40 minutes (basting three times as you go) until fork tender.
STEP 7
Serve warm with whipped cream, frozen yogurt or vanilla ice cream.
This recipe originally appeared in “Good to the Core: Apples” in the September 2004 issue of Experience Life.
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Andrew Zimmern is an Emmy and four-time James Beard Award winning TV personality, chef, writer, teacher and social justice advocate.
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