Now my apples are ripe… gotta love southern California summer fruit. Here is one of our apple trees…
And a recipe for Baked Stuffed Apples
· 1 lemon, halved
· 6 small firm baking apples (about 1 1/2 pounds), such as Empire or Cortland
· 1/3 cup (1 ounce) chopped walnuts
· 1/4 cup dried cranberries, roughly chopped
· 2 tablespoons finely chopped crystallized ginger
· 1/2 cup dried apricots, roughly chopped
· 2 tablespoons sugar
· 1 teaspoon ground cinnamon
· 1/2 teaspoon ground nutmeg
· 1 pound coarse salt
Directions
1. Heat oven to 450 degrees. Squeeze lemon juice into a medium bowl filled with cold water. Using a sharp knife, remove stem from each apple. Using a melon baller, remove cores and hollow out apples until walls are about 3/4 inch thick. Place apples in water.
2. Place walnuts on a baking pan; toast until fragrant and golden, 5 to 7 minutes. Let the walnuts cool, and roughly chop.
3. Place walnuts, cranberries, ginger, apricots, sugar, cinnamon, and nutmeg in a bowl.
4. Drain apples; spoon walnut filling into each cavity, packing fairly tightly. Place apples in a baking dish just large enough to hold them all. Add salt, being careful not to get any salt in the filling; fill until the salt covers the apples up to where the filling begins. Cover with a sheet of aluminum foil.
5. Bake until apples are tender and start to pull away from salt, 25 to 30 minutes. Let cool slightly. Remove apples from salt; serve.
If the kitchen is not the place you want to spend your time try this out with all those apples…
These apple votives are a prize for everyone’s eyes, their flames a promise of warmth. Every apple will float differently, so see how they balance in water before marking their topsides with a dot. Place the tea light over the dot, and trace around its circumference with a utility knife, inserting the knife vertically as deep as the tea light is tall. Set aside the light, cut the circle into sections, and scoop them out with a spoon. Squeeze lemon juice onto the cut surface to keep the apple from turning brown, and insert a tea light.
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