Servings 2 servings
Ingredients
- 2 large McIntosh apples
- 1/2 lemon
- 2 Tablespoons dried cranberries
- 1/4 cup chopped walnuts
- 1/4 cup dark brown sugar
- 1/2 teaspoon ground cinnamon
- 3 Tablespoons apricot preserves
- 2 Tablespoons water
- Unsalted butter
Instructions
- Preheat the oven to 350ºF.
- Carefully core the apples by cutting around the top stem and removing all but the bottom ½-inch of the core (if you remove the entire core, the filling will fall out).
- Remove the top one-third of the skin by scoring a line around the entire apple, then peeling away the skin. Rub the exposed flesh with the lemon to prevent it from browning. Repeat the process with the second apple.
- Place the prepared apples in individual baking dishes or in one larger baking dish (if using individual dishes, place them on a sheet tray for easier handling). Combine the dried cranberries, chopped walnuts, dark brown sugar and cinnamon in a small bowl, then fill each cored apple by packing it firmly with half of the mixture. Top each apple with a pat of butter.
- Whisk together the apricot preserves and water in a small saucepan over low heat, just until the preserves melt.
- Pour half of the preserves over each apple then transfer them to the oven.
- Bake the apples for 35 to 40 minutes.
- Serve the baked apples warm and paired with vanilla bean ice cream.
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