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Maple baked apples with dried fruit and nuts

Maple baked apples with dried fruit and nuts
Los Angeles Times

Watch the faces of the shoppers as they paw through the bins of apples at the See Canyon or Windrose Farm stands at the Santa Monica Farmers Market. The spicy, tart perfume rises up as happy hands sort fruit. Depending ... Read more

Total time: 1 hour | Serves 6
  • 1/3 cup firmly packed dark brown sugar
  • 3 tablespoons roughly chopped dried cherries
  • 3 tablespoons chopped dried figs
  • 2 tablespoons roughly chopped toasted sliced almonds
  • 2 tablespoons roughly chopped toasted pecans
  • 6 large firm baking apples, cored but not peeled
  • 3 tablespoons butter, cut into 6 pieces
  • 1/2 cup apple cider
  • 2 tablespoons maple syrup

Step 1Heat the oven to 400 degrees. In a small bowl, mix together the brown sugar, cherries, figs, almonds and pecans.

Step 2Place 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.

Step 3Pour 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.

Step 4When the apples are tender, transfer them to a serving platter and cover with foil to keep them warm. Strain the pan juices into a small saucepan and bring to a boil over high heat. Reduce the heat and simmer the mixture until it becomes syrupy and reduces to a sauce, about 5 to 10 minutes. Spoon over the apples and serve immediately.

Note: Adapted from Claudia Fleming's "The Last Course.".


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