Monday, May 26, 2008

Stuffed Autumn Apples



From Cooking with Paula Deen, Sept/Oct, page 641.



2 large Golden Delicious or Gala apples

2. 1 to 1 1/2 cups apple cider

3. 1 tablespoon butter4. 1 tablespoon firmly packed brown sugar5. 1/4 teaspoon vanilla extract6. 1/8 teaspoon ground cinnamon7. 1/4 cup dried cherries8. 1/4 cup merlot9. 1 teaspoon sugar10. 1/4 cup graham cracker crumbs11. 1/4 cup sliced almonds12. Granola Topping 13. Caramel Sauce 1. Preheat oven to 350°.2. Cut 1/8 inch from tops of apples. Using a melon baller, remove core, cutting to but not through bottom of apple. Hollow out apple, leaving a 1/4-inch-thick shell, reserving apple flesh for filling. Place apples in a 9-inch baking dish, and fill apple shells with cider. Bake 15 to 20 minutes, or until apples are slightly tender. Drain, dicarding cider.3. In a small saucepan, combine apple flesh, butter, brown sugar, vanilla, and cinnamon. Cook, over medium-high heat, about 5 minutes, or until apple flesh is tender.4. In a small skillet, combine cherries, merlot, and sugar. Cook over medium heat, 3 to 4 minutes, or until wine is absorbed. Add cherry mixture to apple mixture, stirring to combine. Stir in graham cracker crumbs and almonds. Spoon filling inside prepared apples. Sprinkle with Granola Topping, and serve with Caramel Sauce.Caramel SauceFrom Cooking with Paula Deen, Sept/Oct 2007, page 641. 1/2 cup firmly packed brown sugar2. 1 1/2 tablespoons water3. 3 tablespoons butter4. 1/4 teaspoon vanilla extractIn a small saucepan, combine brown sugar and water. Cook, whisking constantly over medium-high heat for 2 minutes. Add butter and vanilla; cook 3 minutes, or until thickened, whisking constantly.Yields 0.75 cupGranola ToppingFrom Cooking with Paula Deen, Sept/Oct 2007, page 641. 1/4 cup honey and oat granola2. 1/8 cup dried cranberries3. 1/8 cup sliced almonds4. 1/2 teaspoon firmly packed brown sugar5. 1 teaspoon honey1. Preheat oven to 350°.2. In a 9-inch baking pan, combine granola and remaining ingredients. Bake for 10 to 15 minutes, or until lightly browned. Pour onto wax paper; cool completely.Yields 1 cup

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