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Full Online Book HomeLearning KitchenFruit - Apple - Maple Baked Apples
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Fruit - Apple -  Maple Baked Apples Post by :BiggDogg Category :Learning Kitchen Author :Unknown Date :February 2012 Read :693

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

Fruit - Apple - 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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1/2 cup butter or margarine 1 cup brown sugar firmly packed 1 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ground coriander (optional) 1/4 teaspoon cloves 1 egg 2 cups all purpose flour 1 teaspoon baking soda 1/4 cup milk 2 cups chopped fresh apple Glaze: 1 tablespoon melted butter 1 cup powdered sugar, stirred before measuring 1/4 teaspoon maple flavoring 2 to 3 tablespoons milk Preheat oven to 400° F.Cream butter or margarine with sugar; add salt, cinnamon, nutmeg, coriander, cloves and egg and blend well. Stir in flour with baking soda and milk until well blended;
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1/2 cup melted butter 1/4 tsp. salt 1 egg, beaten 1 cup maple syrup 5 or 6 apples, peeled, cored and sliced thin pastry Combine the first four ingredients with the apples and put in a pastry lined pan. Top with another layer of pastry. Pinch edges and cook at 425°F for 10 minutes, turn down the heat to 350°F and cook for another 25 minutes.
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