Stuffed Apples Baked in Cider
4 servings
75 minutes
Cider-baked stuffed apples are the embodiment of French culinary elegance. The dish is rooted in regional gastronomic traditions where fruits are transformed into true desserts. Sweet, juicy apples are filled with a mixture of dried currants, apricots, pecans, and spices, creating a delightful combination of flavors and textures. Baking in cider gives the fruits softness and a subtle aroma, while a creamy sauce completes their exquisite composition. The taste of the dish is harmonious, balancing sweetness, tartness, and warm spicy notes. It is perfect for cozy family dinners and festive tables, providing a sense of homey comfort and sophistication at the same time.
1
Take 4 large apples (150-175 g each) and, without cutting, remove the core. Then, place the apples vertically and, starting from the top, make 4 symmetrical cuts in each, but do not cut all the way through. (It should look like the apples wanted to be cut into 4 wedges but stopped halfway.)
- Red apples: 4 pieces
2
Moisten the apples with fresh lemon juice on the outside and place them in a small ceramic and glass pie dish (about 20 cm in diameter).
- Lemon juice: 1 tablespoon
3
Chop the dried apricots into small pieces. Mix them with dried currants, crushed pecans, sugar, cinnamon, and nutmeg. Rub a piece of softened butter (1 tablespoon) into this mixture by hand and tightly stuff the apples.
- Dried apricots: 40 g
- Dried currants (Zante): 2 tablespoons
- Pecan: 2 tablespoons
- Ground cinnamon: 0.3 teaspoon
- Nutmeg: 0.1 teaspoon
- Butter: 2 tablespoons
4
Divide the remaining butter into 4 parts and place it on top of the apples.
- Butter: 2 tablespoons
5
Carefully pour cider into the container with apples. Sprinkle vanilla around the apples. Cover the apples with foil, pressing it tightly against the walls of the container.
- Cider: 0.5 glass
- Vanilla: 0.3 teaspoon
6
Place the apples on the middle shelf of an oven preheated to 175 degrees. After about 30-35 minutes, remove the foil and leave the apples in the oven for another 20-25 minutes. Wait until the apples are soft, but do not let them fall apart.
7
Place the cooked apples on plates, drizzle with the remaining cider from the baking dish and thick cream.
- Cider: 0.5 glass
- Cream 30% fat: 0.3 glass
