Baked Apples With Dried Cherries And Maple Syrup Recipes

Steps:

• Preheat oven to 350 degrees. Core apples with a melon baller, making a 3/4-inch-wide cavity, stopping 1/2 inch from the bottom. Peel top inch of apples; fill with cherries and walnuts. Arrange in an 8-inch square baking dish.
• Drizzle maple syrup over apples; top each with 1/2 tablespoon butter. Bake, brushing occasionally with accumulated juices, until apples are tender, 45 to 60 minutes.
• Transfer apples to a plate. Pour liquid from dish into a bowl; whisk in sour cream. Drizzle over apples; sprinkle with gingersnaps.

Steps:

• In a small bowl, combine the first six ingredients. Core apple and peel the top third. Place in a small microwave-safe dish. Fill apple with walnut mixture. Microwave, uncovered, on high for 3-4 minutes or until apple is tender. Serve warm.

Steps:

• Combine cherries and cherry brandy in bowl. Let stand until cherries plump, at least 20 minutes and up to 2 hours.
• Preheat oven to 350° F. Using melon baller, hollow center of each apple half. Arrange apples cut side up in glass baking dish. Fill centers with cherry mixture, dividing evenly. Combine brown sugar, maple syrup and butter in heavy small saucepan. Bring to simmer, stirring until melted. Drizzle sauce over and around apples. Bake apples until tender, basting frequently with sauce, about 55 minutes. Arrange apples on plates. Place scoop of frozen yogurt alongside. Drizzle sauce over and serve.

Steps:

• Pre-heat the oven to 400*F.
• In a small bowl, mix together the brown sugar, dried fruits and nuts.
• Place the apples in a baking dish and stuff them with the fruit mixture, placing a knob of butter on top of the stuffing.
• Pour the apple cider and maple syrup into the bottom of the pan and bake the apples , basting every 5 to 7 minutes, until they are tender, about 25 to 35 minutes.
• When the apples are tender, transfer them to a serving platter and cover with foil to keep warm. Pour pan juices into a small saucepan and bring to a boil over hight heat. Simmer until the mixture becomes syrupy and reduces to a sauce (about 10 minutes). Serve over the apples.

Steps:

• Preheat oven to 350.
• Core apples, making a 3/4"-wide cavity, stopping 1/2" from the bottom. Peel top inch of apples and fill with cherries and walnuts. Arrange in an 8" square baking dish.
• Drizzle maple syrup over apples and top each with 1/2 tablespoons butter.
• Bake, basting occasionally, until apples are tender (45-60 minutes).
• Transfer apples to a plate. Pour the liquid fro the baking dish into a bowl; whisk in sour cream. Drizzle over apples and sprinkle with crushed gingersnaps.

Steps:

• 1. Preheat the oven to 400°F. In a small bowl, mix together the brown sugar, dried fruit, and nuts.
• 2. Place the apples in a baking pan or casserole dish and stuff their cavities with the fruit and nut mixture. Place a piece of butter on top of the stuffing.
• 3. Pour the apple cider and maple syrup into the bottom of the baking pan and bake the apples, basting every 5 to 7 minutes, until they are tender, 25 to 35 minutes.
• 4. When the apples are tender, transfer them to a serving platter and cover with foil to keep warm. Pour the pan juices into a small saucepan and bring to a boil over high heat. Simmer the mixture until it becomes syrupy and reduces to a sauce, about 10 minutes. Serve over the apples.
• Serving Suggestions
• Serve with yogurt, whipped crème fraîche, or ginger ice cream.