Recipe - Baked Apples With Apricot And Walnut Filling

1 Orange
2 cup Cranberries
Three fourths cup Orange juice; freshsqueezed
One fourth cup Firmly packed brown sugar
2 tablespoon Buttermelted
4 lg Rome apples or Golden
Delicious apples
4 Cinnamon sticks

1. Remove zest from orange. Mince half the zest, leave the other half in
strips set aside. Mix cranberries, orange juice, brown sugar, and butter.
Divide this mixture in half. Stir minced zest into one half set other half
aside.

2. From the stem end of each of apple, slice off 1/2inch to form a cap.
Remove stem from each cap, and cut an opening large enough for a cinnamon
stick. Core each apple with a melon baller. Place apples in a small baking
pan and stuff each with a portion of the cranberry mixture containing the
zest. Replace cap on each apple, with a cinnamon stick through the old stem
opening. Pour remaining cranberry mixture around apples, stirring in
remaining zest strips.

3. Bake in a 350degree oven until apples are tender, about 45 minutes.
Transfer apples to serving plates, pour cranberry mixture from baking pan
into a medium saucepan and simmer over medium heat until reduced to a thin
syrup, 7 to 10 minutes. Spoon some of the thickened cranberry mixture
around each apple. Serve warm with ice cream or whipped cream, if desired.

Cook's Illustrated, Sept./Oct. 1994, Page 34.

Nationality: USA Courses: dessert, fruit Season: fall or winter Method:
baked

Start to Finish 1 One half hours Preparation 5 minutes Attention 1 hour
Finishing 5 minutes

Converted from Mangia!, Cook's Illustrated 19931995 Cookbook

Recipe by: Cook's Illustrated, Sept./Oct. 1994, Page 34.

Posted to MCRecipe Digest by "Hobbs, D B USO"
hobbs@lbcapo1.uso.unisys.com on Mar 19, 1998