First there was the confusion between "baked apples" and "fried apples". DS#2 requested baked apples for his apples. When he saw what I had assembled, he said it wasn't what he was expecting. Upon further questioning, we discovered that what he really wanted was fried apples. No matter, they are similar enough and I told him that he would like the baked version.
I got my basic idea from this recipe on Epicurious: Maple Pecan Baked Apples. I took the basic recipe and simplified it. After I prepared the apples, I put little bit of butter in the bottom of each one. I chopped up some raisins, pecans and added some coconut, placing this mixture into the middle of each apple. I then drizzled a bit of maple syrup on top, letting it soak down into the raisin-nut mixture. I topped each apple with another small piece of butter. Lastly, I sprinkled each apple with sugar, nutmeg and cinnamon.
I baked the apples at 350º for one hour. This is where the mistake came it - I baked them uncovered. The apples were good, but they were dried out and not tender enough. We still enjoyed them, but they definitely would have been MUCH better had I cooked them correctly! Better luck next time....but still a very tasty recipe.
Maple Pecan Baked Apples
Try these for both dessert and breakfast. They're great with their pan juices or the Apple Custard Sauce.
6 large Golden Delicious apples (about 3 1/2 pounds)
2/3 cup plus 6 tablespoons coarsely chopped pecans
1/3 cup golden 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 unfiltered apple juice or cider
2 tablespoons (1/4 stick) unsalted 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 pecans, 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 pecans 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.