Stuffed Baked Apple
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 356.7
- Total Fat: 17.0 g
- Cholesterol: 15.5 mg
- Sodium: 14.0 mg
- Total Carbs: 64.6 g
- Dietary Fiber: 6.3 g
- Protein: 2.0 g
View full nutritional breakdown of Stuffed Baked Apple calories by ingredient
Introduction
This recipe is adapted from my upcoming book The Fresh Table: Cooking in Louisiana All Year Round (LSU Press, March 2013). Here, I make the basic stuffed, baked apple without the rum sauce as a healthier variation to the cookbook’s version.For more on these stuffed baked apples, see here:
www.clearlydeliciousfoodblog.
com This recipe is adapted from my upcoming book The Fresh Table: Cooking in Louisiana All Year Round (LSU Press, March 2013). Here, I make the basic stuffed, baked apple without the rum sauce as a healthier variation to the cookbook’s version.
For more on these stuffed baked apples, see here:
www.clearlydeliciousfoodblog.
com
Number of Servings: 2
Ingredients
-
Ingredients:
*2 Granny Smith apples, washed and cored
*1/4 cup brown sugar
*1/4 cup pecans, roughly chopped
*1/2 tsp cinnamon
*1/2 tsp nutmeg
*1 tbsp butter
Optional Rum Sauce:
*1 cup dark brown sugar
*1 cup good-quality rum
*1 tsp salt
*1 tsp cinnamon
*1 tsp allspice
Tips
Note: The Optional Rum Sauce is not calculated in the nutritional information provided here.
Don’t have a muffin pan large enough to hold an individual apple? Place apples closely together (but not touching) in a casserole dish. Baked apple skins sometimes stick together after a slow roast and the addition of sugar can make for an even stickier situation.
Directions
1. Preheat oven to 350F. In a large bowl, whisk together sugar, pecans, cinnamon, and nutmeg. Set aside.
2. Core apples, using a sharp paring knife or apple corer.
3. Place apples snugly inside individually greased muffin tins and pack each core with the sugar-and-spice mixture.
4. Top each apple with half a tablespoon of butter. Bake for 50 minutes to an hour or until apples are tender and bubbly. Remove from oven and cool for at least 5 minutes before serving (they will be very hot!).
For Optional Rum Sauce:
1. Right before serving apples, in a nonstick saucepan, whisk together brown sugar, rum, salt, and spices until simmering. Simmer for 3–5 minutes or until mixture has reduced by a fourth. Plate apples and drizzle with rum sauce. Makes 2 servings.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user HELANAB86.
2. Core apples, using a sharp paring knife or apple corer.
3. Place apples snugly inside individually greased muffin tins and pack each core with the sugar-and-spice mixture.
4. Top each apple with half a tablespoon of butter. Bake for 50 minutes to an hour or until apples are tender and bubbly. Remove from oven and cool for at least 5 minutes before serving (they will be very hot!).
For Optional Rum Sauce:
1. Right before serving apples, in a nonstick saucepan, whisk together brown sugar, rum, salt, and spices until simmering. Simmer for 3–5 minutes or until mixture has reduced by a fourth. Plate apples and drizzle with rum sauce. Makes 2 servings.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user HELANAB86.