Baked Apples With Apricot And Walnut Filling Recipes

BAKED APPLES WITH DRIED APRICOTS

Steps:

• Preheat oven to 350 degrees. Mix 1/4 cup sugar and 1/3 cup water in an 8-inch square baking dish. Peel tops of apples; core with melon baller (leave the bottom intact).
• In a bowl, toss dried apricots with remaining 1/4 cup sugar, ground ginger, and cinnamon.
• Fill apples; place in dish. Dot each with 1/4 tablespoon butter. Bake, basting occasionally, until tender, 40 to 50 minutes. Drizzle with pan syrup.

BAKED APPLES WITH APRICOT AND WALNUT FILLING

Steps:

• In a small bowl combine well the apricots, the walnuts, the brown sugar, and the butter. Core the apples, making each opening large enough to hold half the apricot mixture, peel the top third of each apple, and fill the cavities with the apricot mixture. Arrange the apples in a deep 2 1/2-quart microwave-safe baking dish so that they do not touch one another or the sides of the dish, pour the orange juice around them, and microwave the apples, covered with microwave-safe plastic wrap, on high power (100%) for 7 minutes. Pierce the plastic wrap with the tip of a sharp knife and let the apples stand, covered, for 5 minutes, or until they are tender.

BAKED APPLES WITH APRICOT AND WALNUT FILLING

Steps:

• In a small bowl combine well the apricots, the walnuts, the brown sugar, and the butter. Core the apples, making each opening large enough to hold half the apricot mixture, peel the top third of each apple, and fill the cavities with the apricot mixture. Arrange the apples in a deep 2 ½-quart microwave-safe baking dish so that they do not touch one another or the sides of the dish, pour the orange juice around them, and microwave the apples on high power (lOO%), covered with micro wave-safe plastic wrap, for 7 minutes. Pierce the plastic wrap with the tip of a sharp knife and let the apples stand covered, for 5 minutes, or until they are tender.

MAPLE WALNUT BAKED APPLES

Steps:

• Preheat the oven to 375 degrees.
• Wash and core the apples, leaving the bottoms intact. In a bowl, combine the walnuts, brown sugar, cinnamon, nutmeg, and 2 tablespoons of the maple syrup. Stuff the hollowedout center of each apple with the nut mixture.
• Place the apples upright and close together in the pan. Combine the apple juice with the remaining 2 tablespoons of maple syrup and pour around the apples. Cover the baking pan with aluminum foil and bake for about 45 minutes, until the apples are tender.
• Serve hot or cold with vanilla frozen yogurt or whipped cream

WALNUT-RAISIN BAKED APPLES

Steps:

• Core and halve 2 apples, top with these ingredients, and bake at 350 degrees until tender, 30 minutes. If apples get too brown, tent with foil.

BAKED APPLES WITH CRANBERRIES, RAISINS, AND APRICOTS

Steps:

• Preheat oven to 400°F. Remove stems from apples.Using melon baller, scoop out core of each apple, making 1-inch-wide hollow center but leaving bottom of apple intact. Make 1/8-inch-deep cut in skin around center of each apple. Arrange apples, hollowed side up, in 8x8x2-inch glass baking dish.
• Mix raisins, cranberries, sugar, apricots, and 1/2 teaspoon allspice in small bowl. Pack fruit mixture into hollows of apples. Sprinkle any remaining fruit mixture around apples in dish. Drizzle butter into filling and around apples in dish. Pour sparkling juice and cranberry concentrate into dish. Sprinkle remaining 1/4 teaspoon allspice into dish. Bake apples uncovered until tender, occasionally basting with cranberry juice mixture, about 1 hour 10 minutes.
• Transfer apples to 4 bowls. Pour juices from dish into medium saucepan and boil until thick enough to coat spoon, about 4 minutes. Spoon sauce over apples.

APPLES WITH HONEY AND CRUSHED WALNUTS

Steps:

• Heat oven to 325 degrees. Spread walnuts in an even layer on a rimmed baking sheet. Toast walnuts until golden brown and fragrant, 8 to 10 minutes. (You can also do this in a toaster oven.) Let cool. Using your hands or a knife if you like, crush or finely chop walnuts. Set aside.
• Thinly slice apples (with a mandoline or a sharp knife) any way you please. (Rounds are excellent if you don't mind eating the edible core.) Scatter the slices onto a large serving platter or bowl. Drizzle 2 tablespoons apple cider vinegar over apples, and season with salt and pepper; give them a little toss and drizzle with 2 tablespoons honey. Taste an apple slice and adjust seasoning with more vinegar or honey, as needed. Sprinkle with walnuts, and finish with a drizzle of olive oil, flaky salt and pepper.

BAKED APPLES WITH APRICOTS AND CASHEWS

Steps:

• Preheat the oven to 375 degrees F
• Partially peel 8 apples, leaving the bottom half intact
• Remove the core (I use a melon baller)
• Cut a thin slice off the bottom of the apple if necessary to make it stand upright
• Place the apples in a baking dish
• Peel the 9th apple, cut it into 1/2 inch dice
• Combine the apple dice with the applesauce, raisins, apricots, cashews, 1/3 cup sugar, lemon juice and 1/4 teaspoon cinnamon
• Toss to combine
• Combine the remaining sugar and cinnamon in a small bowl
• Fill the apples with the stuffing
• Place 1/2 teaspoon of butter on top of each apple
• Sprinkle each apple with some of the cinnamon/sugar mixture
• Add white wine to the baking dish to the depth of 1/2 inch
• Bake for 1 hour or until tender, basting the apples occasionally with the pan juices
• Add water (or more wine) if neccesary
• Serve warm or at room temperature

BAKED APPLES WITH APRICOT AND WALNUT FILLING (MICROWAVE)

Steps:

• In a small bowl combine well the apricots, the walnuts, the brown sugar, and the butter.
• Core the apples, making each opening large enough to hold half the apricot mixture, peel the top third of each apple, and fill the cavities with the apricot mixture.
• Arrange the apples in a deep 2 1/2-quart microwave-safe baking dish so that they do not touch one another or the sides of the dish, pour the orange juice around them, and microwave the apples on high power (100%), covered with microwave-safe plastic wrap, for 7 minutes.
• Pierce the plastic wrap with the tip of a sharp knife and let the apples stand covered, for 5 minutes, or until they are tender.