Baked Apples With Prunes Almonds And Amaretto Recipes

BAKED APPLES WITH PRUNES, ALMONDS, AND AMARETTO

Steps:

• Preheat oven to 300°F. Toss granulated sugar, 1/2 cup almonds, and 1 Tbsp. butter in a bowl. Spread out on a rimmed baking sheet; bake, tossing once or twice, until nuts are golden brown and sugar is caramelized, 10-12 minutes. Let cool.
• Process prunes, 3 Tbsp. amaretto, 2 Tbsp. brown sugar, 4 Tbsp. butter, a pinch of salt, and remaining 1/2 cup almonds in a food processor until nuts are ground and mixture forms a coarse paste. Transfer to a disposable piping bag or resealable plastic bag.
• Using a paring knife, cut a line around equators of apples, just scoring the skin but not cutting down into the flesh (this will prevent them from bursting during baking). Place each apple on individual squares of parchment paper large enough to form a pouch around apple.
• Snip a 1" hole in pastry bag or one corner of plastic bag and pipe prune mixture into apple cavities to fill. Drizzle with remaining 3 Tbsp. butter, then sprinkle with remaining 2 Tbsp. brown sugar and lightly drizzle with amaretto.
• Gather up parchment paper around each apple and tie tightly closed with kitchen twine. Place parcels on a rimmed baking sheet and bake until apples give no resistance when a skewer is poked into flesh through parchment paper, 35-45 minutes for Macintosh or 50-65 minutes for firmer apples. Let cool slightly, then remove kitchen twine.
• To serve, top apples with caramelized almonds and drizzle with cream.
• Do Ahead
• Apples can be assembled in their parcels 1 day ahead; chill. Apples can be baked 2 hours ahead. Let sit at room temperature. Reheat in a 200°F oven just before serving.

WARM AMARETTO APPLES

Steps:

• Peel apples, core, cut into 1/2-inch dice and set aside.
• Melt butter in medium skillet over medium-high heat.
• Add apples, sprinkle with sugar and saute until tender, about 6 minutes.
• Stir in raisins.
• Add liqueur and cook until liquid reduces to glaze, about 1 minute.
• Divide between 2 dessert dishes.
• Garnish with almonds and whipped cream. Serve immediately.

BAKED APPLES WITH PRUNES, CINNAMON & GINGER

Steps:

• Heat oven to 200C/fan 180C/gas 6. Using a sharp knife, score a line around the equator of each apple. Put them into a baking dish with a small splash of water in the bottom.
• In a bowl, combine the ginger, cinnamon, prunes and sugar. Stuff the mixture into the apples so that they are well packed. Top each with a knob of butter and bake for 35-40 mins, or until cooked through. To test, pierce with a sharp knife - it should slide straight through. The apples can be cooked up to a day ahead, then warmed through in the oven or microwave before eating.
• Remove from the oven and baste the apples with the liquid left in the dish. Serve hot or warm with the ice cream.

BAKED APPLES STUFFED WITH CRANBERRIES AND ALMONDS

Steps:

• Preheat oven to 400 degrees F.
• Cut 1/2 inch off the top of the apples and reserve tops. Use a paring knife or spoon to hollow out the apples, leaving about a 1/2-inch thick wall and base. Set aside.
• Melt butter in a large skillet over medium heat.
• Add cranberries, honey, cardamom, dates and orange juice and zest and cook until the cranberries begin to collapse and liquid thickens, 3 to 4 minutes. Stir in almonds.
• Spoon cranberry mixture into apples then replace the apple tops. Put into a small baking dish filled with 1/4 inch water, cover with foil and bake until tender, 15 to 30 minutes (depending on apples).
• Uncover, and carefully pour off the water and continue baking until very tender and golden, 10 to 15 minutes more.