My favorite time of the month is when Gourmet Magazine arrives in my mailbox. Last weekend I was inspired by the Vegetable Stew served in a baked Pumpkin in the November Issue.Â When I am inspired it usually means a dinner is coming soon.Â I had no idea what I was taking on exactly but definitely a large endeavor for my tiny little space.
If you try this stew I recommend making the stoock in advance and not making the entire stew in one day. As I was happy with the Vegetable Stew, I was most enamored by the Baked Apples and Calvados Ice Cream I had made for dessert.Â What was even more amazing about them was how simple and easy they were it was 6pm, people were arriving at 7, and I curlers in my hair and still had not started the Baked Apples. Because my beloved stew had taken so long to make!!
8 Apples (I used Cortland)
1 Cup Light Brown Sugar
2/3 Cup Raisins
1/3 Cup Dried Apricot
1/3 Cup Chopped Pecans
1 Tablespoons of Flour
5 tablespoons of Melted butter
Â¾ Cup Sparkling Apple Cider
1 teaspoon of vanilla
Â¼ Teaspoon of All Spice
Â½ Teaspoon of Cinnamon
Using a melon Baller take out the core of each apple.
In a separate bowl mix together sugar, raisins, apricots, pecans, flour, cinnamon, and all spice. Add three table spoons of butter and vanilla. Stuff each of the apples with the sugar mixture and brush the remaining butter around the apples. Right before baking top off by pouring apple cider over the top of the apples.
Bake for 1 hour or until apples have softened.
We tried out this recipe last night and it was fantastic and perfect for the season. The raisins were an unexpected asset and I loved the level of sweetness- dessert worthy but not overpowering. We didn’t have cider but it was a success anyway- I like the recipe even more because of the flexibility!