Monday, November 24, 2008

Baked Pecan Maple Apples
This recipe is for Mandy. I was trying to Twitter her instructions, but realized this recipe deserved it’s own blog post. In addition to it homey apple flavor, the brown sugar and pecan topping becomes unbelievably crunchy. I haven’t experimented with it yet, but have been considering drizzling them with a little molasses along with the maple syrup.

  • Apples, cored and not peeled
  • Equal amounts brown sugar and chopped pecans, mixed
  • Maple syrup, for drizzling
  • Cinnamon
  • Little nutmeg

Preheat oven to 350 degrees.
Slice off the top and bottom, to create a flat surface and place in a 2-4 inch deep baking dish.
Drizzle apples with maple syrup, then pack the core with pecan and brown sugar. Top with more of the sugar mixture, packing it on.
Sprinkle with cinnamon and a little nutmeg.
Pour enough water to come up to about ½ an inch up the apples.
Bake in the lower part of the oven until quite soft, about an hour. Press the side of the apple to test.

The apple you choose is key. Here’a link to choosing baking apples.
This is great served as a side dish during a turkey or ham dinner. It’s also a delicious served hot with vanilla ice cream.

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