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

Ingredients

• 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  

Directions

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