Baked Apples with Apricot and Walnut Filling
- 3/4 cup firmly packed dried apricots, chopped
- 3/4 cup chopped walnuts
- 3/4 cup firmly packed light brown sugar
- 3 tablespoons unsalted butter, softened
- 6 Granny Smith apples
- 3/4 cup fresh orange juice
- 1/4 cup butter, softened
Preheat oven to 375 degrees F.
In a medium bowl, combine the apricots, walnuts, brown sugar, and butter.
Core the apples, making each opening large enough to hold 1/6 of the apricot mixture, peel the top third of each apple. Arrange the apples, cavity side up, in a 13 by 9 by 2-inch baking dish, and fill the cavities with the apricot mixture. Sprinkle any remaining filling around the apples, pour the orange juice around them, and dot with butter.
Bake apples 15 minutes and baste with juices. Continue to bake, basting regularly, until tender, about 1 hour. Remove from oven and let stand about 10 minutes before serving. Transfer to serving bowls, spoon juices over, and serve.
Wine suggestion: Sauternes ? B&G or Filhot
Recipe courtesy of Gourmet Magazine