Apple: Maple Baked Apples

posted by Emma 12-04-100 9:24 PM

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 375F. 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 170F.
May be made up to 2 days in advance. Cover and refrigerate. Serve warm over apples.

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