Serves4
- Active time:12 min
- Start to finish:1 1/2 hr
December 2002
This healthy, easy-to-make dessert of apple, apricots, and pecans makes a fresh ending to any fall or winter meal.
-
4
(6-oz) red apples such as Gala or Rome Beauty
-
1
tablespoon
fresh lemon juice
-
1/4
cup
finely chopped dried apricots
-
2
tablespoons
dried currants
-
2
tablespoons
chopped pecans, toasted
-
2
tablespoons
packed dark brown sugar
-
1/4
teaspoon
cinnamon
-
1/8
teaspoon
ground nutmeg
-
1
tablespoon
unsalted butter (1/2 tablespoon softened and 1/2 tablespoon cut into 4 pieces)
-
1/2
cup
unfiltered apple cider
-
1/4
teaspoon
vanilla
-
1/2
cup
low-fat vanilla or maple yogurt
-
Special equipment:
an apple corer
-
Preheat oven to 350°F.
-
Core apples with corer. Stand apples up and make 4 evenly spaced vertical cuts starting from top of each apple and stopping halfway from bottom to keep apple intact. Brush inside of apples with lemon juice and stand apples in a 9-inch ceramic or glass pie plate.
-
Toss together apricots, currants, pecans, brown sugar, cinnamon, and nutmeg in a bowl. Rub softened butter into dried-fruit mixture with your fingers until combined well, then pack center of each apple with mixture. Put a piece of remaining butter on top of each apple. Pour cider and vanilla around apples and cover pie plate tightly with foil.
-
Bake in middle of oven, basting once, until apples are just tender when pierced with a fork, about 40 minutes. Remove foil and continue to bake until apples are very tender but not falling apart, 20 to 30 minutes more.
-
Transfer to serving dishes and spoon sauce over and around apples. Serve with dollops of yogurt.
