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- 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)
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.
Combine the Calvados, currants, pecans, dates and brown sugar and set aside four hours to plump at room temperature.
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.
Lightly butter a small (7 x 11) brownie pan or baking dish and set the apples into the dish.
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.
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.
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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