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Full Online Book HomeLearning KitchenBreakfastandbrunches - Fruit - Maple Baked Apples
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Breakfastandbrunches - Fruit -  Maple Baked Apples Post by :Dale_Davis Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1835

Click below to download : Breakfastandbrunches - Fruit - Maple Baked Apples (Format : PDF)

Breakfastandbrunches - Fruit - Maple Baked Apples

6 large Golden Delicious apples (about 3 1/2 pounds)
2/3 cup plus 6 tablespoons coarsely chopped pecans or walnuts
1/3 cup raisins
1/4 cup sweetened flaked coconut
2 tablespoons pure maple syrup
1 teaspoon grated lemon peel
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tablespoons peach or apricot preserves
1 cup apple juice or cider
2 tablespoons butter

Preheat oven to 375°F. Core apples. Peel top third of each apple. Using small sharp knife, cut 1/4-inch-deep line all around each where peel and flesh meet. Using small sharp knife, cut about 1 1/4-inch-wide, 1-inch-deep hollow in top of each apple. Cut off thin slice from bottom of each to allow apples to stand flat. Place apples in 13x9x2-inch glass baking dish.

Finely chop 2/3 cup nuts, raisins and coconut in processor. Transfer to small bowl. Mix in maple syrup, lemon peel, cinnamon and nutmeg. Divide filling equally among hollows in apples.
Spread 1 tablespoon preserves over top of each apple and into hollows. Press 1 tablespoon chopped nuts atop each.

Combine apple juice and butter in small saucepan. Stir over medium heat until butter melts. Pour into dish around apples. Cover dish loosely with foil. Bake apples 30 minutes. Remove foil; bake until apples are tender, basting with juices every 10 minutes, about 35 minutes longer. Serve apples warm with pan juices and custard sauce, if desired.

Serves 6

Custard Sauce:
1 1/2 cups milk
6 large egg yolks
1/3 cup sugar

Bring milk just to a boil in a 3-quart heavy saucepan and remove from heat. Whisk together yolks, sugar and a pinch of salt in a bowl and add hot milk in a slow stream, whisking. Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 170°F.
May be made up to 2 days in advance. Cover and refrigerate. Serve warm over apples.
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Breakfastandbrunches - Fruit Chilled Fruit Cups Breakfastandbrunches - Fruit Chilled Fruit Cups

Breakfastandbrunches - Fruit Chilled Fruit Cups
1 can (12 ounces) frozen pineapple concentrate, thawed 1 can (6 ounces) frozen orange juice concentrate, thawed 1 cup water 1 cup sugar 2 T. lemon juice 3 medium firm bananas, sliced 1 package (16 ounces) frozen unsweetened strawberries 1 can (15 ounces) mandarin oranges, drained 1 can (8 ounces) crushed pineapple 18 clear plastic cups (9 ounce) In a large bowl, prepare pineapple according to package directions. Add orange juice concentrate, water, sugar, lemon juice, and fruit. Spoon 3/4 cup into each plastic cup. Place cups in a pan and freeze.Remove from freezer 40-50 minutes before serving.

Breakfastandbrunches - Fruit -  Fruit Compote Breakfastandbrunches - Fruit - Fruit Compote

Breakfastandbrunches - Fruit -  Fruit Compote
1 can apple pie filling 1 can cherry pie filling 1 large can (15-16 oz.) of each of the following: pear halves or slices, drained peach slices, drained pineapple tidbits, drained 1 cup dried pitted prunes 1 cup dried apricots 1/4 cup brown sugar 3/4 cup sherry wine Place dried fruit in a sauce pan. Add sufficient water to cover fruit and boil approximately 10 minutes to plump, drain. Place pie fillings in a large casserole. Add remaining fruits (do not mix). Sprinkle sugar on top of ingredients (do not mix). Add sherry (do not mix) Bake uncovered in