Hazelnut Maple Rum Apples Recipes

Steps:

• In a large bowl, mix the apples and sugar. Cover and refrigerate overnight. (Do not skip this process, as the apples will expel water, needed to moisten the bread.)
• Preheat the oven to 360 degrees. Grease a 7-inch round springform pan or an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Stir the nuts, clove, cocoa and rum into the apple mixture. In a separate bowl, whisk together the flour and baking powder. Add the flour to the apple mixture and stir until combined. Transfer the dough to the pan, pat down and bake for 70 minutes. Cool in the pan. If you like, serve with butter and fleur de sel.

Steps:

• Pre heat your oven to 320 degrees fahrenheit or 160 degrees celsius.
• First, make the filling by placing all the ingredients in a large bowl and tossing gently with your fingers until the apple slices are evenly coated. Set aside for 10 to 15 minutes.
• Now make the topping by mixing the flour and brown sugar in a bowl. Add in the butter and rub in with your fingers until the mixture resembles coarse breadcrumbs.
• Next, add the hazelnuts to the topping mixture and, using your hands, toss until all the ingredients are well combined. Set aside.
• Very lightly grease the pie dish with butter. (I like to use a nice glass baking dish). Transfer the apple mixture evenly into the dish. Using your fingers, sprinkle the brown sugar topping evenly over the apples.
• Place the dish on a baking sheet and bake for approximately 45 minutes, until the top is lightly golden. When ready, take it out of the oven and let it cool for about an hour.

Steps:

• Preheat oven to 375°F
• Coarsely chop nuts.
• Stir sugar with flour and room-temperature butter.
• Mix in 1 tablespoon rum, then nuts.
• Core apples, creating a small cavity.
• Arrange apples, cut-side up, in a glass baking dish just large enough to hold them.
• Mound nut filling in cavities.
• Press down gently.
• Stir apple juice with 1/4 cup rum.
• Pour around apples.
• Drizzle apples with maple syrup. Bake in 375F oven, basting often with pan juices, until tender, about 45 minutes.
• Place on plates and drizzle with juices.