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Recipe Detail Page
Stuffed Baked Apples
Autumn 2012
The sweetness of Sultanas works well in the filling of baked apples, in trail mixes and granola. This variety comes from European seedless yellow grapes that are softer and sweeter than the other varieties. In Canada, sultanas are generally made from seedless Thompson raisins. The filling for these apples could be eaten right from the bowl but wait and see how the maple syrup and cardamom-infused mascarpone bakes right into the apples! The crunchy crumble topping makes these look as good as they taste.
Makes 6 servings
1 cup (250 mL) sultanas
2 tbsp (30 mL) Cointreau
½ cup (125 mL) apple cider
2 cardamom pods, smashed
1 cinnamon stick, broken in half
6 large baking apples (try Braeburn, Northern Spy, Golden Delicious or Ida Red)
½ cup (125 mL) mascarpone cheese
¼ cup (60 mL) maple syrup
CRUMBLE TOPPING
½ cup (125 mL) large flaked oats
¼ cup (60 mL) packed brown sugar
1 tbsp (15 mL) all-purpose flour
¼ cup (60 mL) roughly chopped pecans
½ tsp (2 mL) cinnamon
2 tbsp (30 mL) butter, melted
1 In a bowl, combine raisins with Cointreau, apple cider, cardamom pods and the cinnamon stick. Cover and let stand at room temperature, stirring occasionally for 2 hours and up to 1 day. Remove cardamom pods and cinnamon sticks.
2 Prepare apples by using a melon baller to scoop out stem, core and seeds of each apple, leaving the bottom intact (you want about 3 tbsp/45 mL worth of space). Using a vegetable peeler cut 1-inch (2.5-cm) strips down the length of each apple leaving alternating strips with peel intact and then flesh exposed. Arrange apples, cavity-side up, in a baking dish.
3 Heat oven to 350°F (180°C).
4 Use a fork or slotted spoon to transfer raisins to a bowl and stir in mascarpone and maple syrup. Reserve liquid. Divide mixture evenly among apples. Drizzle reserved soaking liquid over the apples and cover baking dish with buttered foil. Bake in oven for 30 minutes, basting the apples occasionally. Remove from oven and uncover.
5 In a small bowl, use a fork to combine the oats, sugar, flour, pecans and cinnamon. Drizzle with melted butter and toss with fork.
6 Divide crumble evenly over each apple and bake, uncovered, until crisp and golden and apples are tender, about 15 to 20 minutes.
Makes 6 servings
