1/4 cup chopped pecans
6 large apples, cored
1 tbsp lemon juice
2 tbsp butter, softened and divided
1/2 cup raisins
1/4 cup dried cranberries
1/4 cup firmly packed brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup cider
1/4 tsp vanilla
2 tbsp rum (optional)
Garnishes: whipped cream, toasted pecans
Place pecans on baking sheet, and bake for 12 to 15 minutes
or until golden brown, stirring once. Set pecans aside.
Make 4 evenly spaced vertical cuts in bottom of each apple,
stopping halfway from bottom. Brush insides of apples with
lemon juice. Place apples in a 9 inch pie plate.
Combine 1 tbsp butter, raisins and next 4 ingredients. Stuff
mixture evenly into apples. Top evenly with remaining 1 tbsp
butter. Pour cider, vanilla and rum (if used) around apples in
Bake at 350º for 1 hour and 20 minute, basting twice every 30
minutes or until apples are tender. Transfer apples to a
serving dish, reserving juices, and keep warm.
Pour juices through a wire-mesh strainer into a small
saucepan. Bring to a boil; reduce heat and simmer over
medium heat 8 to 10 minutes or until mixture is thickened and
is syrup consistency. Drizzle over warm apples; garnish, if
desired. Sere immediately.