Oven-Baked Apples with Dried Fruits and Orange
This oven-baked apple recipe beautifully combines the autumnal flavors of fruits and spices. The Reine des Reinettes apples, known for their firm and fragrant flesh, are stuffed with a delicious mixture of dried fruits and orange. The Calvados adds a touch of sophistication that enhances the fruity aromas while filling your kitchen with delightful scents.
Ingredients
-
Pomme Reine des Reinettes (large)
4 units -
Orange
1 unit -
Dried grapes
40 g -
Walnut halves
25 g -
Calvados (alcohol)
5 cl -
Honey
1 tbsp -
Brown sugar
20 g -
Butter
60 g
Preparation
- 1
Soak the dried grapes in Calvados for about one hour. - 2
Wash the apples and core them with an apple corer to remove the core and all seeds. Prick them all the way through with a fork to prevent them from bursting when cooking. Place them in a buttered baking dish that can also go on the stove (gas, ceramic hob, etc.). Preheat the oven to 180°C (350°F). - 3
In a bowl, mix the drained grapes (reserve the alcohol), chopped walnuts, almond powder, 50 g of soft butter, the grated orange zest, honey, and brown sugar. - 4
Stuff the apples with the mixture (use the handle of a rounded knife to press the filling inside the apples). Place a small piece of butter on top of each apple and bake for 30 minutes. - To finish
To serve, place the apples in small bowls. In the dish they cooked in, pour the juice from the orange used for zesting, mixed with the reserved Calvados. Bring to a boil over high heat to reduce it. Drizzle over the apples and serve warm.
