Baked Apples With Candied Fennel And Pistachios Recipes

Steps:

• Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.

Steps:

• Preheat oven to 350°F with rack in middle.
• Cover fennel with cold water in a medium saucepan and bring to a boil, then drain. Return fennel to saucepan and stir in sugar, water (3/4 cup), zest, and fennel seeds. Gently simmer, uncovered, until fennel is tender and translucent and liquid is syrupy, about 45 minutes. Cool fennel slightly in syrup.
• Core apples from top using a melon baller, leaving about 1 inch intact at base. Arrange apples in a baking dish just large enough to hold them.
• Transfer fennel with a slotted spoon to a bowl (reserve syrup and zest) and add pistachios and raisins. Finely chop zest and stir into fennel mixture. Fill apples with some of mixture, reserving remainder.
• Stir 1 tablespoon lemon juice into reserved fennel syrup and pour over apples. Add butter to baking dish and bake apples, covered with foil, 25 minutes. Uncover and bake, basting occasionally, until tender, about 25 minutes more.
• Stir remaining fennel mixture and lemon juice to taste into syrup in dish. Serve over apples.

Steps:

• Mix 4 tablespoons softened butter with 1 tablespoon fennel seeds, 2 teaspoons sugar, and salt and pepper to taste; use some of the mixture to grease a baking dish. Rub 4 cored apples inside and out with the remaining butter mixture. Place 4 thick onion rounds in the dish and top with the buttered apples. Add a quartered fennel bulb to the dish. Bake at 425 degrees until the apples are soft, 1 hour.
• Per serving: Calories: 157; Total Fat: 8 grams; Saturated Fat: 5 grams; Protein: 1 gram; Total carbohydrates: 23 grams; Sugar: 15 grams; Fiber: 5 grams; Cholesterol: 20 milligrams; Sodium: 140 milligrams

Steps:

• Place apples in 8- or 9-inch microwaveable pie plate; sprinkle evenly with dry gelatin mix and cinnamon. Cover tightly with plastic wrap; turn back 1 corner to vent.
• Microwave on HIGH 4 min. or until apples are tender.
• Spoon liquid from bottom of dish over apples. Sprinkle with cereal.

Steps:

• With the rack in the middle position, preheat the oven to 200°C (400°F).
• In a bowl, combine all the ingredients except the apples. Set aside.
• Slice a thin layer off the top of each apple. Using a melon baller, dig out the core, leaving the bottom intact. Make a horizontal cut through the peel around each apple so the fruit doesn't burst when baking.
• Place the apples on a 33 x 23-cm (13 x 9-inch) baking dish. Divide the oat mixture among the apples, spooning it into the hollows and mounding it on the tops. Cover the dish with aluminum foil. Bake 30 minutes. Remove the foil and continue baking until the oat mixture is lightly browned, 5 to 10 minutes.
• Cool to room temperature. Serve as is or with vanilla ice cream.

Steps:

• Peel apples and cut in half lengthwise; remove cores. In a large saucepan over medium heat, bring the water, sugar and candies to a boil, stirring constantly until sugar and candies are dissolved. Reduce heat; carefully add apples. Cook, uncovered, until apples are tender, about 8 minutes., With a slotted spoon, transfer apples to a serving dish; pour syrup over apples. Serve warm or chilled. Garnish with mint if desired.