Recipe#11203

Title: Baked Apples 12

rec.food.recipes archive

2 tablespoons chopped pecans
 6 large baking apples (preferably Pink Lady or Golden Delicious)
 1/4 cup granulated sugar
 1/4 cup brown sugar, packed
 1 vanilla bean
 slivered peel of 1/2 lemon
 3/4 cup bourbon
 2 tablespoons butter
  
 First, be sure to cut a strip around the top of the apple. If you
 don't, as the flesh begins to swell from the cooking, the skin will
 crack and slip. Also, don't let the bourbon run dry (a good motto
 on any occasion).
 If it scorches, it will ruin the flavor of the sauce.  Serve the
 apples with creme fraiche or vanilla ice cream.  Toast pecans in
 small ungreased pan over medium heat, stirring occasionally, until
 fragrant, about 5 minutes. Do not scorch. Remove to small mixing
 bowl.
 While pecans are toasting, core apples to within 1/2-inch of bottom,
 leaving bottom intact to act as cup to hold flavorings. Trim thin
 band of peel from around top of each apple and place apples in
 large baking pan.  Add granulated and brown sugars to bowl with
 toasted nuts and stir to combine well. Cut vanilla bean into 6
 segments and place 1 segment in center of each apple. Spoon liberal
 amount of sugar-nut combination of mixture over top of each apple
 and in pan as well.
 Scatter slivered lemon peel around apples and pour 3/4 cup bourbon
 into pan.
 Cover with aluminum foil and bake at 350 degrees until apples are
 almost done, about 45 minutes. Check occasionally and add more
 bourbon if necessary to keep bottom of pan moist.  Remove foil,
 increase heat to 450 degrees and bake until sharp knife inserts
 easily into apple, 10 to 15 minutes more.
 Remove from oven and divide apples among 6 dessert plates. Remove
 lemon peel and, while pan is still hot, stir butter into reduced
 bourbon in bottom until it melts into smooth sauce. Spoon sauce
 and any bits of nuts remaining in pan over apples.
 6 servings.