Friday, October 8, 2010

Stuffed Baked Apples with Raspberry Sauce Recipe from the 10 Fitch Kitchen

Fall, fall, wonderful fall!  Just love this time of year when the trees are dressed in vibrant golds and reds and the scent of cinnamon hangs heavy in the air... at least at 10 Fitch anyway!  Cinnamon and nutmeg are used in many of our fall and winter recipes here. These wonderful stuffed baked apples are not only delicious but look so pretty draped in raspberry sauce nestled in our flow blue china bowls this morning and our guests loved them.  Easy and elegant. We used medium sized apples and served them as a first course.  Use large apples and double the ingredients for a main breakfast dish. The amounts given are approximate.  You can adjust the ingredients according to your taste.

4 medium apples.  We used Macintosh but any firm, tart apple that will hold it's shape when cooked will work equally well. 

For the apple stuffing -

1 cup granola - we use "Bakery On Main"
2 tsp cinnamon
1 tsp nutmeg
1/4 cup brown sugar
1/2 cup raisins
1/2 toasted pecans, chopped
1/4 cup butter, melted

For the raspberry sauce -

1 quart fresh red raspberries, washed
1/4 brown sugar
1/2 cup water


DIRECTIONS:

Preheat oven to 350

In a medium sauce pan bring berries, water & brown sugar to a boil over medium high heat. Stir occasionally and continue cooking, until berries break down, liquid is reduced and mixture is thick enough to coat the back of a spoon.  Place a mesh colander over a bowl and use the back of a ladle to push the mixture through the mesh. Keep pushing until all that is left in the colander is seeds.  Stir and set sauce aside.

Wash the apples and using a melon baller remove the stem,  seeds and some of the apple to make a hollowed container for the filling.  Be careful to leave the bottom and at least 1/2 inch of the sides intact.  Place apples, hallowed side up, in a baking dish.

Mix together the stuffing ingredients in a bowl until well combined then fill each apple packing the filling in firmly.  Add about 1/2 cup of water to the bottom of the baking dish.  Bake at 350 for about 30 minutes or until you can pierce the apples with a fork.  Do not overcook and do not cover.  Serve hot with the raspberry sauce puddled underneath and drizzled on top.

Makes 4 Stuffed Apples
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