Tuesday, December 6, 2011

Baked Apples Topped with Butter Pecan Ice Cream

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Potos by
Sarah Puwalowski & Jacob Reinwand 
Baked Apples Topped with Butter Pecan Ice Cream
  • 1/4 cup dried cranberries
  • 1/4 cup brown sugar
  • 1/4 cup chopped pecans
  • 1/4 teaspoon ground cinnamon
  • Pinch ground nutmeg
  • 6 large baking apples, rinsed
  • 1/2 cup apple cider
  • 3 tablespoons butter, cut into pats
  • 1/2 cup maple syrup
  • Butter pecan ice cream  


  1. Combine cranberries, pecans, brown sugar, cinnamon and nutmeg. Put aside.
  2. Core apples. Do not go all the through. Place apples in a baking dish right side up.  
  3. Fill apples with cranberry mixture (optional; reserve small portion of cranberry mixture to top baked apples).  Place a pat of butter on each apple hole.  Drizzle each apple with maple syrup.  Pour apple cider into baking dish.  Bake, uncovered, at 350 degrees F for 45-50 minutes or until apples are tender.
  4. Top baked apples with butter pecan ice cream and reserved cranberry mixture.
              Serves: 6

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