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Baked Stuffed Apples
An ideal treat for a cool, brisk evening, Baked Stuffed Apples are bursting with natural flavors that will warm the soul. Juicy and delicious, this dessert is an exciting way to savor the fresh tastes of your favorite fruits and nuts.
- 4 large (8 ounce) Ambrosia or New Crop Honeycrisp apples
- 1/4 cup(s) finely chopped dried apricots
- 2 Tbsp. dried cranberries or cherries
- 2 Tbsp. chopped walnuts or almonds
- 3 Tbsp. packed dark brown sugar
- 1/4 tsp. cinnamon
- .1 tsp. ground nutmeg
- 2 Tbsp. unsalted butter (1 tablespoon softened, 1 tablespoon cut into 4 pieces)
- 1/2 cup(s) apple juice
- 2 Tbsp. maple syrup
- 1 box puff pastry, defrosted in the refrigerator
- 1 egg, lightly beaten
- Preheat oven to 350°F.
- Core apples, stopping just short of the bottom so they are left intact. Stand apples in a 9-inch pie plate.
- Toss together apricots, cranberries or cherries, walnuts or almonds, brown sugar, cinnamon and nutmeg in a bowl.
- Rub softened butter into dried-fruit mixture with your fingers until combined well. Pack the center of each apple with the fruit mixture.
- Place a piece of the remaining butter on top of each apple and pour the apple juice and maple syrup around the apples.
- Bake for 30 minutes, basting several times.
- Remove pan and increase temperature to 400°F.
- Cut 4, 5-inch circles from the puff pastry and brush one side with the beaten egg.
- Drape the pastry (egg-side down) over the top of the apples and ruffle them to create a little cap. Brush beaten egg on top of the pastry and put the apples back into the oven for about 10 minutes, or until the pastry is puffed and golden.
- Serve the warm apples drizzled with the pan juices.