Recipe courtesy of Mary Sue Milliken and Susan Feniger

Baked Apples

  • Level: Easy
  • Yield: 6 servings
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1 cup plus 2 tablespoons unfiltered apple juice

2 tablespoons currants

2 tablespoons apricot jam

2 tablespoons toasted chopped almonds

1 tablespoon light brown sugar

2 tablespoons unsalted butter

6 medium apples, cored 2/3 of the way down and the top 1/3 peeled

Crema, for serving (optional), recipe follows


2 cups heavy cream

1/4 cup buttermilk


  1. In a small saucepan, bring 2 tablespoons of the apple juice just to a simmer and remove from the heat. Add the currants, stir, and let them sit for 10 minutes to swell. Preheat the oven to 350 degrees.
  2. In a bowl, stir together the apricot jam, almonds, and brown sugar. Add the currants with their juice and mix together well. Use this mixture to stuff the apples. Place them in a small roasting pan and place a dab of butter on the top of each. Pour the remaining 1 cup of apple juice into the pan and bake for 50 to 60 minutes, or until tender but not split or mushy. Serve hot, with a dollop of Crema, if desired.


  1. Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week.
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