Ingredients
The following ingredients have 6 Servings
- 1/4 to 1/2 cup (45 -90g) packed light brown sugar
- 1/2 cup (65g) toasted pecans or walnuts
- 1/3 cup dried cranberries, coarsely chopped, or diced dates
- 1/4 cup (35g) diced candied ginger
- 2 tablespoons melted butter (salted or unsalted, plus additional butter for preparing the baking dish and brushing the apples)
- 2 teaspoons flour
- 1/2 teaspoon ground cinnamon
- 1 inch (3cm) piece fresh ginger (peeled and finely chopped)
- grated zest half lemon
- pinch of salt
- 2 large egg yolks
- 3/4 cup (180ml) white wine, apple juice or cider, or water
- 6 medium-sized apples
Instruction
- Butter a medium-sized baking dish, one that will fit the apples in a single layer. Preheat the oven to 350ºF (180ºC).
- In a medium-sized bowl, mix the brown sugar, nuts, dried cranberries or dates, candied ginger, 2 tablespoons melted butter, flour, cinnamon, fresh ginger, lemon zest and salt. Mix in the egg yolks.
- Remove the core from six apples with a melon baller and dig out enough of the insides so all the seeds and any firm bits are removed. Use a paring knife to cut a 1/2-inch (1,25cm) ring around the top of the apples.
- Stuff the filling into the apples, place them in a baking dish, and brush the tops of the apples and the filling with melted butter. Add the wine, apple juice, or water to the pan.
- Bake until the tops of the apples are browned and the apples are cooked through, about 45 minutes. If the liquid in the pan begins to get too low - some apples exude juice, others don't - feel free to add more liquid to the baking dish before it becomes dry. (Adding liquid to the dish if it's dry, and made of ceramic or another material, can cause it to crack. So be careful.) If the filling gets too dark before the apples are cooked through (a paring knife should pierce them easily when done), drape a sheet of foil over the apples and finish baking.
