Baked Apples With Stuffing

1. 1

   Preheat oven to 375.

2. 2

   Butter a baking dish big enough to hold the apples upright with up to an inch between them.

3. 3

   Pour the cider into a saucepan; reduce by half over high heat.

4. 4

   While the cider cooks, scoop out the apple cores, leaving the bottoms intact; **the small end of a melon baller works well for this task.

5. 5

   Scoop a hole in each apple just a bit bigger than necessary to remove the core.

6. 6

   Slice a thin ribbon of peel from around the top of each apple cavity, which helps keep the peel from splitting while baking.

7. 7

   Slice off all fruit remaining on the cores and chop it.

8. 8

   Warm the butter in a skillet over medium heat; stir in chopped apple pieces, onion, currant, sage, and sausage; cook until sausage is brown; remove from the heat and cool briefly.

9. 9

   Pack equal portions of the mixture into each apple, mounding it over the top a bit if necessary.

10. 10

    Pour the reduced apple cider into the dish, drizzling a little over each apple.

11. 11

    Cover the apples and place in oven for 30 minutes.

12. 12

    Uncover and continue baking for about 15 minutes; until the apples can be pierced easily with a knife but still hold their shape.

13. 13

    Arrange apples in small bowls, pouring the pan juices over them; serve warm, garnish with sage sprigs.

* Per serving · 4 servings · Values may vary.