Stuffed Baked Apples I

Stuffed Baked Apples I Recipe with Gala, Orange, and Pecans

| Servings: 4

Introduction

Stuffed Baked Apples I is a delicious and nutritious dessert that is perfect for the fall season. This recipe combines the natural sweetness of apples with the rich flavors of figs, orange, and pecans to create a satisfying and comforting dish.

History

The tradition of baking apples dates back centuries, with variations of stuffed baked apples appearing in many different cultures around the world. This particular recipe puts a modern twist on a classic dish, incorporating a variety of flavors and textures to create a unique and delicious dessert.

Ingredients

2 medium cooking apples (preferably Gala or New Zealand apples)
vegetable cooking spray
1 large dried or fresh fig, finely chopped
0.5 tsp grated orange rind
0.25 cup unsweetened orange juice (divided)
1 tbsp chopped pecans
0.25 tsp ground cinnamon

How to prepare

To prepare, core the apples, cutting to, but not through, the bottoms, and peel the top third of each apple.
Place the apples in a 9" x 5" x 3" loaf pan coated with cooking spray.
In a small bowl, combine the figs, orange rind, 1 tbsp of orange juice, pecans, and cinnamon.
Spoon the fig mixture evenly into the cavities of the apples.
Drizzle the remaining 3 tbsp of orange juice over the apples.
Cover and bake the apples at 350°F (177°C) for 40 – 45 minutes or until the apples are tender (baste occasionally with the cooking liquid).
Serve warm.

Variations

Try using different types of dried fruits, such as raisins or cranberries, in place of the figs.
Experiment with different spices, such as nutmeg or ginger, to add extra flavor to the filling.
For a sweeter version, drizzle the apples with honey or maple syrup before baking.

Cooking Tips & Tricks

Be sure to choose apples that are firm and slightly tart, such as Granny Smith or Honeycrisp, for the best results.

- Make sure to core the apples carefully, leaving the bottoms intact to hold the filling.

- Basting the apples with the cooking liquid while baking helps to keep them moist and flavorful.

- Serve the stuffed baked apples warm, either on their own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Serving Suggestions

Serve Stuffed Baked Apples I warm, either on their own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Cooking Techniques

Baking

Ingredient Substitutions

If you don't have figs, you can use raisins or dried cranberries instead.

- Walnuts or almonds can be used in place of pecans.

- Lemon zest can be used instead of orange zest.

Make Ahead Tips

You can prepare the stuffed apples ahead of time and refrigerate them until ready to bake. Simply cover the pan with plastic wrap and store in the refrigerator for up to 24 hours before baking.

Presentation Ideas

Serve the stuffed baked apples in individual dessert bowls, drizzled with a little extra orange juice or honey for a beautiful presentation.

Pairing Recommendations

Stuffed Baked Apples I pair well with a cup of hot tea or coffee for a cozy and comforting dessert experience.

Storage and Reheating Instructions

Leftover stuffed baked apples can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply place the apples in a microwave-safe dish and heat on high for 1-2 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of Stuffed Baked Apples I contains approximately 150 calories.

Carbohydrates

Each serving of Stuffed Baked Apples I contains approximately 30 grams of carbohydrates.

Fats

Each serving of Stuffed Baked Apples I contains approximately 3 grams of fat.

Proteins

Each serving of Stuffed Baked Apples I contains approximately 1 gram of protein.

Vitamins and minerals

Stuffed Baked Apples I are a good source of vitamin C, fiber, and potassium.

Alergens

This recipe contains nuts (pecans) and may not be suitable for those with nut allergies.

Summary

Stuffed Baked Apples I are a nutritious and delicious dessert option, providing a good source of vitamins, minerals, and fiber.

Summary

Stuffed Baked Apples I are a delicious and nutritious dessert option that is perfect for the fall season. With a flavorful filling of figs, orange, and pecans, these baked apples are sure to become a new favorite in your recipe collection. Enjoy them warm, either on their own or with a scoop of ice cream for a truly satisfying treat.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Stuffed Baked Apples. It was a cool autumn day, the leaves were falling and the scent of cinnamon and nutmeg filled the air. I was visiting my dear friend, Mrs. Jenkins, who was known in our town for her delicious apple pies. As we sat in her cozy kitchen sipping tea, she pulled out a tray of beautiful baked apples, each one filled with a sweet and nutty stuffing. I had never tasted anything like it before, and I knew I had to learn how to make it myself.

Mrs. Jenkins smiled at my eager expression and handed me a piece of the warm, gooey apple. As I took a bite, the flavors exploded in my mouth - the tart sweetness of the apple, the warmth of the spices, and the crunch of the nuts. It was a perfect combination of textures and tastes, and I knew that I had found a new favorite dessert.

I begged Mrs. Jenkins to share her recipe with me, and she laughed and agreed. She explained that the key to the recipe was in choosing the right apples - firm, tart ones that would hold their shape when baked. She also showed me how to core and hollow out the apples, leaving a cavity for the stuffing to go in. The filling was a mixture of brown sugar, cinnamon, chopped nuts, and a touch of butter, all mixed together until crumbly. Mrs. Jenkins stuffed the apples with the mixture, topped them with a pat of butter, and baked them until they were soft and caramelized.

As I watched her work, I knew that this recipe would become a treasured family favorite. Mrs. Jenkins passed on her wisdom to me, showing me how to bake the apples until they were tender but not mushy, and how to serve them with a dollop of whipped cream or a scoop of vanilla ice cream. I thanked her profusely for sharing her recipe with me, and left her house with a warm, fragrant apple in hand.

Over the years, I have made this recipe countless times, each time tweaking it slightly to suit my own tastes. I have added raisins and dried cranberries to the filling, or a splash of rum for a boozy twist. I have experimented with different types of nuts and spices, always striving to create the perfect balance of flavors.

As I bake these stuffed apples now, I can't help but think of Mrs. Jenkins and the day she shared her recipe with me. Her generosity and warmth have inspired me to pass on this recipe to my own grandchildren, along with the stories and memories that come with it. And so, as they bite into these delicious baked apples, I hope they will feel the same sense of anticipation and joy that I did all those years ago. For in the simple act of sharing a recipe, we pass on a piece of ourselves and create a connection that transcends time and space.