How to Make Baked, Stuffed Apples

This recipe for baked, stuffed apples is good for group events; the apples cook in a casserole dish, and the recipe can be easily adjusted for the size of your party. Serves 6 as a dessert.

Difficulty: Moderate

Instructions

Things You'll Need:

• 2 tbsp. butter
• 1 pinch cinnamon
• 1/2 c. raisins
• 1/2 c. white wines
• 1 c. brown sugars
• 1/2 c. chopped walnuts
• 3 c. apple juices
• 1/4 tsp. grated nutmeg
• 1/2 c. semisweet chocolate chips
• 1/4 c. Calvados
• 6 Granny Smith apples
• 3 c. apple juices
• 1 c. brown sugars
• 1 pinch cinnamon
• 6 Granny Smith apples
• 1/2 c. white wines
• 2 tbsp. butter
• 1/2 c. semisweet chocolate chips
• 1/4 c. Calvados
• 1/2 c. chopped walnuts
• 1/4 tsp. grated nutmeg
• 1/2 c. raisins

1. Place the apple juice, white wine, Calvados, 1/2 c. brown sugar, cinnamon and 2 tbsp. butter in a saucepan and bring to a simmer.

2. Heat the oven to 325 F.

3. Mix together the nuts, nutmeg, 3/4 c. butter, remaining brown sugar, chocolate chips and raisins until well-blended. Set aside.

4. Use an apple corer or a small, sharp knife to remove the core of each apple.

5. Keep the apple whole while you remove the core; hollow it out so that there's a vertical hole running through the apple where the core used to be.

6. Peel the apples, and pack the hollowed-out centers with as much stuffing as they will hold.

7. Arrange them in a casserole dish or tall-sided baking dish.

8. Pour in the simmering liquid, but try not to splash any over the apples; try to pour it in between them instead.

9. The liquid should come 2/3 the way up the sides of the apples.

10. Bake the casserole for about 20 minutes or until the apples are tender and the stuffing has melted.

11. Test apples by poking them with a toothpick or knife to see whether they're tender. Test the stuffing the same way to see if the chocolate and sugar have melted.

12. Remove the apples from the liquid, and serve over ice cream.

Tips & Warnings

• Calvados is a kind of apple brandy.
• After the apples have cooked, the cooking liquid can be simmered down to a syrup and used as a sauce.
• You can add aromatics such as a cinnamon stick or orange peel to the liquid for extra flavor.
• Any firm apple can be substituted for the Granny Smith apples.
• Chopped hazelnuts or pecans can be substituted for the walnuts, or the nuts can be left out entirely.
• Mix more stuffing if necessary to fill the apple cavities.
• Once stuffed, the uncooked apples can be wrapped in pie dough or puff pastry and baked instead of cooked in the liquid.

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