Pomegranate-Cider Baked Apples With Sugared Piecrust Strips – a delicious recipe with pecans, pomegranate juice, apple cider, brown sugar, ground cinnamon, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place pecans in a single layer on a baking sheet. Bake at 350u00b0 for 10 to 12 minutes or until nuts are toasted.
2
Cook pomegranate juice in a large saucepan over medium-high heat, stirring often, 18 to 20 minutes or until reduced to 1/3 cup. Remove from heat, and carefully stir in apple cider. Pour cider mixture into a lightly greased 8-inch square baking dish.
3
Stir together brown sugar, next 3 ingredients, and toasted pecans.
4
Cut 1/2 inch from top of each apple. Place about 3 Tbsp. of pecan mixture into each apple cavity, pressing down and mounding on top. Arrange apples in baking dish with cider mixture. Top apples evenly with butter.
5
Bake apples at 400u00b0 for 30 minutes or until apples are tender and sauce is slightly thickened. Let stand 10 minutes. Place apples in serving bowls; spoon sauce from baking dish over apples, and serve with Sugared Piecrust Strips.
435
kcal
Calories
26
g
Fat
54
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup chopped pecans, 1 (16-oz.) bottle pomegranate juice, 3/4 cup apple cider, 1/2 cup firmly packed light brown sugar, and more.
Yes, Pomegranate-Cider Baked Apples With Sugared Piecrust Strips falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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