Baked Apples With Honey Recipe 435

Steps:

• Preheat oven to 350°. Core apples, leaving bottoms intact; peel top third of each. Place in a greased 8x4-in. glass loaf pan; fill with cranberries., In a small saucepan, combine water, brown sugar and honey; cook and stir over medium heat until sugar is dissolved. Pour over apples., Bake, uncovered, until apples are tender, 35-40 minutes, basting occasionally with juices. If desired, serve with ice cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Core the apples, and remove the peel from the top third of each one. Place them in a baking dish, and fill the core holes with as many cranberries as you can fit.
• Meanwhile, stir together the water, brown sugar and honey in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar and honey if necessary. Once it comes to a boil, pour the mixture over the apples.
• Bake for 1 hour in the preheated oven, basting with the juices every 15 to 20 minutes. Serve with vanilla ice cream.

Steps:

• Core apples; peel top third of each apple.
• Put apples in a shallow baking dish.
• Mix together the walnuts and raisins; stuff cavities of apples with walnut-raisin mixture.
• In a saucepan, combine water, honey, and cinnamon; bring to a boil.
• Lower heat and simmer 5 minutes.
• Remove from heat and stir in lemon juice.
• Remove cinnamon stick; pour liquid over apples.
• Cover and bake in a 350° oven for 45-50 minutes or until apples are tender, basting occasionally.

Steps:

• In a small saucepan, bring water, brown sugar and honey to a boil. Remove from the heat. , Core apples and peel the top third of each. Place in an ungreased 9-in. pie plate. Fill apples with raisins; sprinkle any remaining raisins into pan. Pour sugar syrup over apples. , Bake, uncovered, at 350° for 1 hour or until tender, basting occasionally. Serve with ice cream if desired.

Steps:

• Put apricot pieces, wine and sugar in small saucepan; bring to the boil, reduce heat, cover and simmer for 15 minutes; add raisins and continue to simmer for a further 5 minutes; remove from heat and stir in butter until it is melted; stir in lemon zest and cashews and cool completely (can be prepared to this point up to 1 day in advance; cover and refrigerate)
• Peel and core the apples, then cut in half lengthwise, resulting in 6 halves with an indentation down the length; as each one is peeled and cored, rub with reserved lemon juice to discourage discolouration; place apples, rounded side down, in glass baking dish just large enough to hold them in one layer; evenly distribute apricot filling amongst the 6 apple halves, mounding slightly at middle
• Preheat oven to 350°F
• In a small saucepan, bring all the honey syrup ingredients, plus any lemon juice remaining, to the boil; boil rapidly for 5 minutes to thicken syrup slightly, being careful not to let mixture boil over; remove from heat and spoon over apples
• Bake apples until tender when pierced with a sharp knife, about 45-55 minutes, basting 3-4 times; allow to cool 20 minutes before serving
• These baked apples are very rich and an excellent contrast would be some crème fraiche, thick greek yoghurt or sour cream; a dollop on each apple, with some of the juices spooned over, is very nice

Steps:

• Scoop out the core from each apple, leaving the rest of it whole.
• Pour honey into the hollows of each apple where the core was.
• Bake at 350 degrees for 1 to 1 1/2 hours. The texture should resemble the apple slices in a pie.

Steps:

• Peel & core the apples. Cut each into 12 pieces & sprinkle with the lemon juice to prevent from browning.
• Heat the butter & sauté the apple pieces over a moderate heat. Add the pine nuts & raisins, cook for 1 minute then add the honey.
• Immediately after adding the honey stir the apples quickly & frequently so they caramelize evenly. (Be careful not to break apart the apples.).
• Add the orange-flower water to deglaze the apples. Serve hot -- .