The most amazing smell in the world is the smell of slowly baked apples covered in cinnamon snow dust. And, of course, some cinnamon sticks to simmer in. Not only does it smell delicious, but it smells so comforting. It will warm your bones and your soul.
Now this is a recipe that you’ll definitely want to do for Sunday brunch with your family close by your side. Or even, after dinner with scoop of Vanilla ice cream, because you earned it after a long week!
To begin, start on the stove top with a medium sized saucepan and you’ll want to get the apple cider to rolling boil. Once that starts to bubble, pour the cider over the apricots, figs, blueberries and strawberries and let them plump up from the cider. This can take anywhere from 30 minutes to an hour.
While you’re waiting, grab your apples and remove a portion of the stems with a pairing knife. Try not to pierce the bottom of the apple or you’ll get a hot mess. Grab your trusty lemon baller and remove the peel so that you’re left with the shell of an apple, just enough to stuff your apples with your fruity cider. Place some aluminum tents over your apples and bake.
After baking, remove your apples from the oven and spoon any juice that seared out, over your apples. Grab a large handful of Maple Quinoa Granolust and top your apples. You can also add some shredded coconut just to add a touch of bright whites to your plate. Eat this warm, maybe with some Netflix & Chill.
16 Dried Apricots, roughly chopped
4 Dried Calimyrna Figs
1⁄4 Cup Strawberries, chopped
1⁄4 Cup Blueberries
3⁄4 Cup Maple Quinoa Granolust
1 Cup Apple Cider
4 Fuji Apples
2⁄3 Cups Apple Juice
1⁄3 Cup Honey
1.To make the filling, in a heatproof bowl, combine the apricots, figs, strawberries, blueberries. In a saucepan, bring the cider to a boil. Pour the hot liquid over the fruits.
Let stand until the fruits have plumped, 30-60 minutes.
2. Preheat oven to 350.
3. Using a sharp knife, cut a slice 1⁄2 “ thick off the stem end of each apple. Using a melon baller, scoop out and discard the core from each apple, being careful not pierce the bottom. Then, still using the melon baller, carve out the flesh to leave the shell. Discard the flesh. Stand the apples in a baking dish just large enough to hold them upright.
4. Drain the plumped fruits in a sieve over the baking dish. Spoon the fruits into the apple cavities, dividing them evenly and heaping them high. Cut out four 5” square pieces of aluminum foil and tent a piece over the stuffing in each apple. Bake the apples until a knife pierces the bottom with only slight resistance. Bake 35-40 minutes. Remove from the oven and lift the foil.
5. When the apples are cool enough to handle, after about 20 minutes, use a slotted spoon to transfer them to a serving platter. Spoon any of the fruit stuffing that fell off the back in place. Discard the liquid remaining in the dish.
6. While the apples are cooling, in a saucepan, combine the apple juice concentrate and honey. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until the liquid is syrupy and reduced by about one-third, about 8 minutes. Spoon the hot glaze over the stuffing and apples until it pools in the bottom of the platter. Serve warm or at room temp.