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Baked Stuffed Apples
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Pommes-farcies-cerises-pacanes-3888.jpg
PT10M
PT50M
PT1H00M
Preheat oven to 350°F/180°C.Wash and dry apples; remove cores and make the core cavity bigger by shaving out more space with the apple-corer. With a sharp knife, score each apple around the middle (the equator). Stand apples in a lightly buttered baking dish.Stir together brown sugar, butter, zest, juice, cinnamon and crushed cookies. Add nuts and fruit. Evenly divide filling among apples, piling it high. Cover filling in each apple with a small piece of foil.Bake 50 to 60 minutes, or until apples are soft.Remove foil. Serve warm or at room temperature, with marmalade or quince jelly, and cheese on the side.Variation:For a change of taste, try Canadian Cheddar.
4
Féd. producteurs de lait du Québec
4
3
5
4
4 large apples
1/2 cup (125 mL) brown sugar
6 Tbsp. (90 mL) butter, softened
zest and juice of 1/2 orange
1/4 tsp. (1 mL) cinnamon
2 Tbsp. (30 mL) crushed almond cookies or amaretti
1/2 cup (125 mL) chopped pecans
1/2 cup (125 mL) dried cherries or berries
8 oz (225 g) canadian gouda
Baked Stuffed Apples
4
servings
0:10
Preparation
0:50
COOKING
1:00
TOTAL TIME
Ingredients
-
4
large apples
-
1/2 cup
(125 mL)brown sugar
-
6 Tbsp.
(90 mL)butter, softened
-
zest and juice of 1/2 orange
-
1/4 tsp.
(1 mL)cinnamon
-
2 Tbsp.
(30 mL)crushed almond cookies or amaretti
-
1/2 cup
(125 mL)chopped pecans
-
1/2 cup
(125 mL)dried cherries or berries
-
8 oz
(225 g)canadian gouda
Preparation
Preheat oven to 350°F/180°C.
Wash and dry apples; remove cores and make the core cavity bigger by shaving out more space with the apple-corer. With a sharp knife, score each apple around the middle (the equator). Stand apples in a lightly buttered baking dish.
Stir together brown sugar, butter, zest, juice, cinnamon and crushed cookies. Add nuts and fruit. Evenly divide filling among apples, piling it high. Cover filling in each apple with a small piece of foil.
Bake 50 to 60 minutes, or until apples are soft.
Remove foil. Serve warm or at room temperature, with marmalade or quince jelly, and cheese on the side.
Variation:
For a change of taste, try Canadian Cheddar.
Source :
Féd. producteurs de lait du Québec
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
