Baked Apples With Dried Apricots Recipes

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 DRIED FRUIT AND NUTS

Steps:

• Preheat the oven to 375°F. Spray a large baking pan with raised sides with cooking spray.
• Cut a thin slice from the bottom of each apple so they will stand up straight in the pan. Slice the tops. Using a corer or a melon baller, remove the center and the seeds from the fruit. Carefully remove most of the flesh to create a "bowl," leaving about 1/4 inch of flesh around the sides and bottom. Avoid creating a hole at the bottom, or breaking the apple.
• Place the apples in the prepared baking pan.
• In a food processor, combine the nuts, dried fruit, 1/4 cup brown sugar, cinnamon, and sea salt. Pulse until roughly minced.
• Stuff each apple with the mixture, letting it overflow slightly outside of the apple for a rustic look.
• In a small bowl, combine the cider and the other 1/4 cup of brown sugar. Mix until the sugar is dissolved.
• Spoon about 1 teaspoon of the liquid over each apple. Pour the remaining liquid in the pan.
• Top each apple with a slice of butter. Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the apples are tender when pierced with a fork.
• Place the apples in bowls and pour any extra sauce over them. Serve with whipped cream or ice cream, and a dash of cinnamon.

BAKED BRIE WITH DRIED APRICOTS AND PISTACHIOS

Steps:

• Combine the dried apricots, apple juice, vinegar, brown sugar, allspice, a pinch of salt and a few grinds of pepper in a small saucepan and bring to a simmer over medium heat. Cook until the apricots are plump and all the liquid has been absorbed, about 8 minutes. Remove from the heat and let cool; stir in the pistachios.
• Line a baking sheet with parchment paper. Unroll the pie dough on a clean surface; gently roll out the outer 2 inches of the dough to make the edges slightly thinner. Put the brie in the center of the dough and top with the fruit-and-nut mixture. Trim about 1 inch off the edge of the dough, all the way around. Brush the edge with some of the beaten egg. Pull the dough up and over the cheese to meet in the middle, folding and pleating as needed; pinch the dough at the top to seal. Transfer the wrapped cheese to the baking sheet and brush with the remaining beaten egg. Freeze until firm, about 30 minutes.
• Preheat the oven to 375˚ F. Transfer the baking sheet to the oven and bake until the cheese is golden brown, 35 to 40 minutes. Let cool at least 20 minutes. Slice into wedges and serve with apple and/or pear slices.

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 STUFFED WITH DRIED FRUIT AND PECANS

Steps:

• Preheat oven to 350°F. Core apples with corer. Stand apples up and make 4 evenly spaced vertical cuts starting from top of each apple and stopping halfway from bottom to keep apple intact. Brush inside of apples with lemon juice and stand apples in a 9-inch ceramic or glass pie plate.
• Toss together apricots, currants, pecans, brown sugar, cinnamon, and nutmeg in a bowl. Rub softened butter into dried-fruit mixture with your fingers until combined well, then pack center of each apple with mixture. Put a piece of remaining butter on top of each apple. Pour cider and vanilla around apples and cover pie plate tightly with foil.
• Bake in middle of oven, basting once, until apples are just tender when pierced with a fork, about 40 minutes. Remove foil and continue to bake until apples are very tender but not falling apart, 20 to 30 minutes more.
• Transfer to serving dishes and spoon sauce over and around apples. Serve with dollops of yogurt.

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.

BAKED APPLES

Steps:

• Center a rack in the oven and heat to 375. Line a baking sheet with parchment paper or foil, and set a 9- or 10-inch glass pie dish on top.
• Cut a small cap off the top of each apple, and set aside. Using a paring knife or corer, core the apples, making sure not to go all the way to the bottom. Cut away and reserve about 1/2 inch of peel around the tops of the apples. Rub the peeled portions of the apples with the lemon, squeezing a little juice into each opening.
• Fill each apple with an equal amount of dried apple and ginger, if using, pressing down lightly as needed to push bits into the opening. Pour 1/2 teaspoon honey over the dried fruit in each apple. Cut the butter into 4 pieces, and top each apple with a pat. Pop the caps back on the apples. (It's O.K. if they teeter). Transfer the apples, lemon wedges and a few of the reserved peels into the pie dish; pour in the cider or juice, and stir in 1 to 2 teaspoons honey. (The honey won't blend evenly into the cider, and that's fine.)
• Bake the apples, basting occasionally with the cider and honey, until you can poke them with a skewer or the tip of a knife and not meet much resistance, 50 to 70 minutes. Since apples are so variable, check early and often, as you might need more or less time.
• Let them cool for at least 15 minutes before serving moistened with a little pan sauce, and if you want, top with cold heavy cream, whipped cream or ice cream and dust with cinnamon. The apples are good warm or at room temperature. They'll keep, covered, for 2 days in the refrigerator and can be reheated in a microwave.

BAKED APPLES

Steps:

• Ask a grown-up to turn the oven on to 200C/180C fan/ gas 6. Sit each apple on the worktop and push the apple corer into the centre of each one (or ask a grown-up to do this for you).
• Mix the sultanas, muscovado sugar and cinnamon together in a bowl.
• Stand up the apples, side by side, in a baking dish. Using your fingers, push a little bit of the sultana mixture into each apple, using up all the mixture between them.
• Add a blob of butter to the top of each and sprinkle over the demerara sugar. Ask a grown-up to put the dish in the oven for 20 mins or until the apples are cooked through.