Spice Stuffed Apples

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:07 PM PST

Story Updated: Mar 31, 2008 at 12:07 PM PST

Ingredients

Spice Stuffed Apples - 10/7/2005

6 Washington apples (Fuji or Gala) 1/3 cup sliced toasted almonds
1/2 cup brown sugar 2 Tbl. salted butter
1/2 tsp. salt 1 tsp. cinnamon
1/2 tsp. nutmeg 1/4 tsp. ground cloves
1/4 tsp. allspice 1 Tbl. minced orange zest
1/4 cup minced dried cherries 1/2 cup apple cider
1/2 cup mascarpone 2 Tbl. honey

Directions

To make the stuffing, first toast almonds on a baking sheet for 4-6 minutes at 350 degrees until just golden. Set aside to cool. Combine brown sugar and butter in a bowl until creamed together. Stir in salt, cinnamon, nutmeg, cloves, allspice, orange zest and minced cherries. When the almonds are cool, add them to the mixture.

Cut a thin sliver off the bottom of each apple to make them stand up straight. Then cut off the top 1/4 of each apple. Set the tops aside.

Use a melon baller or spoon to scoop out the core of the apples. Don't go all the way down to the bottom. Make a tunnel about 1 inch wide. Then pack the stuffing into the apples with your fingers.

Place the apples in an 11 x 13" baking dish. Set the tops back on the apples. Pour apple cider around the apples. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and bake for another 20-30 minutes until the apples are tender but not falling apart. Baking time will depend on the size of your apples.

Combine the mascarpone and honey. Refrigerate until ready to serve, but bring to room temperature before serving. Serve apples warm with a dollop of honey mascarpone. The extra juice from the pan can be drizzled around the apples. Serves 6.

Recipe from Kathy Casey, Heart of Washington chef. For more recipes featuring Washington products, go to heartofwashington.com.

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