Categories: Deserts-Other
Ingredients
- 1/3 cup golden raisins
- 1/3 cup pecans
- 1/4 cup packed dark brown sugar
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp ground cardamom
- 1/4 cup rolled oats
- 4 tbsp cold butter, cut into small cubes
- 6 medium Pink Lady apples
- 1 1/2 cups unfiltered apple cider
Directions
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eheat oven to 350. In a bowl combine raisins, pecans, sugar, salt, cinnamon, cardamom, and oats. Add butter; toss to combine. Peel the top third of each apple and, using a melon baller, scoop out stem and enough of core so that the walls of the apple are about 1/2 inch thick, keep bottom intact and make the hole a bit wider at the top. Stuff each apple generously, using a small spoon. Mound extra filling on top. Put filled apples into 2-quart baking dish. Pour cider into dish around apples, cover with foil, bake 45 minutes. Uncover and bake, basting every 15 minutes, until apples are easily pierced with a sharp knife. 30 to 45 minutes total. Serve apples drizzled with sauce from the dish.