Stuffed with granola, almonds and dried fruit, these baked apples are a great way to create a warm and comforting morning meal. Drizzle with heavy cream just before serving, if you like.
Baked Apples with Dried Fruit and Honey Glaze
- 1 cup (8 fl. oz./250 ml) apple cider
- 1/4 cup (1 1/2 oz./45 g) dried fruit such as currants, cranberries, chopped apricots, or a mix
- 4 baking apples such as Rome Beauty, Fuji or Jonagold
- 1 cup (3 oz./90 g) oat-based granola
- 1/4 cup (11/2 oz./45 g) chopped toasted almonds
- 1/4 cup (2 oz./60 g) apple juice concentrate
- 1/3 cup (4 oz./125 g) honey
1. In a small saucepan, bring the cider to a boil. Remove from the heat, add the dried fruit and stir to mix well. Let stand until the fruit has plumped, 30 to 60 minutes.
2. Preheat an oven to 350°F (180°C). Using a sharp knife, cut around each stem to remove it with a chunk of apple attached. Set the apple tops aside for serving or discard. Using a melon baller, scoop out each apple core and carve out the flesh to leave a shell 1/2 inch (12 mm) thick, being careful not to puncture each base. Stand the apples in a baking dish just large enough to hold them upright. Drain the dried fruit in a sieve held over the apples, distributing the cider evenly.
3. In a bowl, stir together the dried fruit, granola and almonds. Spoon the mixture into the apple cavities, stuffing them high. Cut out four 5-inch (13-cm) square pieces of foil and tent over the stuffing in each apple. Bake until a knife pierces the apple bottoms with only slight resistance but the sides retain their shape, 35 to 40 minutes. Remove from the oven and lift off the foil. Let the apples cool in the dish for about 20 minutes. Arrange the apples on a platter, spooning any of the stuffing that fell off back in place. Discard the liquid in the dish.
4. In a saucepan over medium-high heat, bring the apple juice concentrate and honey to a boil. Reduce the heat to medium and simmer until the liquid is syrupy and reduced by about one-third, about 8 minutes. Spoon the hot glaze over the stuffing and apples. Place the apple tops over the filling, if you like, and serve warm or at room temperature. Serves 4.
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