Stuffed Apple Bowls

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Executive Chef
Jun 3, 2004
Stuffed Apple Bowls

4 tart apples, such as pippin or Granny Smith
1/2 lemon
1/2 cup butter
1/2 cup packed brown sugar
1/3 cup orange concentrate
1/2 cup Johannisberg Riesling, divided
1 cup chopped, mixed, dried fruits (apricots, dates, figs)
1/2 cup chopped hazelnuts or walnuts
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon clove

Scoop out core of apples to make a small bowl suitable for stuffing. Rub apples with lemon to prevent browning while preparing stuffing. Preheat oven to 350 degrees F. In a saucepan, melt butter. Add orange juice, 1/4 cup wine, and brown sugar, and stir until brown sugar is melted. Add chopped fruits and spices. Simmer until blended. Stir in chopped nuts. With slotted spoon, remove nuts and dried fruit. Reserve remaining liquid for basting. Stuff apple bowls with simmered nut and fruit mixture. Place stuffed apples in buttered baking dish. Pour 1/4 cup of wine around apples, and bake in oven for 25 minutes, or until apples are tender to touch. Baste frequently with reserved liquid.

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