Pecan-And-Dried Fruit Baked Apples Recipe

Name: Pecan-And-Dried Fruit Baked Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chopped pecans; 6 large Gala or Rome apples, cored; 1 tablespoon lemon juice; 2 tablespoons butter, softened and divided; 1/2 cup raisins; 1/4 cup dried cranberries; 1/4 cup firmly packed brown sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup apple cider; 1/4 teaspoon vanilla extract; 2 tablespoons rum (optional); Garnishes: whipped cream, toasted pecans

Servings: persons

1/4 cup chopped pecans
6 large Gala or Rome apples, cored
1 tablespoon lemon juice
2 tablespoons butter, softened and divided
1/2 cup raisins
1/4 cup dried cranberries
1/4 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup apple cider
1/4 teaspoon vanilla extract
2 tablespoons rum (optional)
Garnishes: whipped cream, toasted pecans

1
Place pecans on a baking sheet, and bake at 350u00b0 for 12 to 15 minutes or until golden brown, stirring once. Set pecans aside.
2
Make 4 evenly spaced vertical cuts through each apple, stopping halfway from bottom. Brush insides of apples with lemon juice. Place apples in a 9-inch pie plate.
3
Combine 1 tablespoon butter, raisins, and next 4 ingredients. Stuff mixture evenly into apples, pressing into center of each apple. Top evenly with remaining 1 tablespoon butter. Pour cider, vanilla, and, if desired, rum around apples in pieplate.
4
Bake at 350u00b0 for 1 hour and 20 minutes, basting twice every 30 minutes or until apples are tender. Transfer apples to a serving dish, reserving juices, and keep warm.
5
Pour juices through a wire-mesh strainer into a small saucepan. Bring to a boil; reduce heat and simmer over medium heat 8 to 10 minutes or until mixture is thickened and is syrup consistency. Drizzle over warm apples; garnish, if desired. Serve immediately.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup chopped pecans, 6 large Gala or Rome apples, cored, 1 tablespoon lemon juice, 2 tablespoons butter, softened and divided, and more.

Yes, Pecan-And-Dried Fruit Baked Apples falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pecan-And-Dried Fruit Baked Apples

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions