Viennese Baked Apples

1. 1

   Core apples and peel skin about 13 of the way down from the stem end.

2. 2

   Pierce the rest of the skin all over with a fork to lessen wrinkling and splitting.

3. 3

   Place apples in a large, deep pan that has a good cover and add water to a depth of 1/4 inch.

4. 4

   Mix jam with orange rind and nuts, fill the centre of each apple, then sprinkle sugar over top.

5. 5

   Bring water in pan to a boil, then cover, lower heat and simmer 20 to 30 minutes, depending on size of apples.

6. 6

   Baste 2 to 3 times with pan juices.

7. 7

   To glaze apples, uncover when cooled, sprinkle top with an additional tbsp of sugar and place under broiler 3 inches from heat until lightly browned.

8. 8

   Watch closely, as they brown very quickly.

* Per serving · 4 servings · Values may vary.

No additional tips available.