Yield: 4 Servings
|¾ cup||Orange juice; fresh-squeezed|
|¼ cup||Firmly packed brown sugar|
|4 larges||Rome apples or Golden Delicious apples|
1. Remove zest from orange. Mince half the zest, leave the other half in strips- set aside. Mix cranberries, orange juice, brown sugar, and butter.
Divide this mixture in half. Stir minced zest into one half- set other half aside.
2. From the stem end of each of apple, slice off ½-inch to form a cap.
Remove stem from each cap, and cut an opening large enough for a cinnamon stick. Core each apple with a melon baller. Place apples in a small baking pan and stuff each with a portion of the cranberry mixture containing the zest. Replace cap on each apple, with a cinnamon stick through the old stem opening. Pour remaining cranberry mixture around apples, stirring in remaining zest strips.
3. Bake in a 350-degree oven until apples are tender, about 45 minutes.
Transfer apples to serving plates-, pour cranberry mixture from baking pan into a medium saucepan and simmer over medium heat until reduced to a thin syrup, 7 to 10 minutes. Spoon some of the thickened cranberry mixture around each apple. Serve warm with ice cream or whipped cream, if desired.
Cook's Illustrated, Sept./Oct. 1994, Page 34.
Nationality: USA Courses: dessert, fruit Season: fall or winter Method: baked
Start to Finish 1½ hours Preparation 5 minutes Attention 1 hour Finishing 5 minutes
Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook Recipe by: Cook's Illustrated, Sept./Oct. 1994, Page 34.
Posted to MC-Recipe Digest by "Hobbs, D B USO" <hobbs@...> on Mar 19, 1998