Baked Apples Stuffed With Raisins And Pine Nuts Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6 large: Cortland or Rome apples,
1/3 cup: Golden raisins,
3 tbsp: Pine nuts,
1/4 cup: Sugar,
3 tbsp: Walnut pieces,
2 cup: Apple cider,
Directions:
MELE AL FORNO CON UVETTA E PIGNOLI - The raisins and pine nuts give
these baked apples an Italian flavor. Serve them warm at the end of a
hearty midwinter meal.
1. Preheat the oven to 350-F.
2. Using an apple or zucchini corer, cut out the cores and seeds from
the apples. Peel the skin from around the tops and bottoms. Arrange
the apples in a glass or ceramic baking dish. Combine the pine nuts,
walnuts, raisins, and sugar in a food processor fitted with the steel
blade. Pulse the machine on and off a few times so that the mixture
is coarsely chopped. Using a teaspoon, fill the cavities of the
apples with the nut mixture from both the top and bottom ends and
gently press the mixture to pack it firmly. Leave a little of the
filling spilling out of the apple tops.
3. Pour the apple cider into the baking pan. Bake the apples for 1
hour. Serve warm or at room temperature. These can be refrigerated
and reheated before serving.
Makes 6 servings.
Source: Cooking Vegetables the Italian Way; Judith Barrett
ISBN 0-02-009078-1; 1994
From : Sallie Krebs, Sat 07 Oct 95 13:30
Recipe By : Cooking Vegetables the Italian Way
From: Marjorie Scofield Date: 11-08-95 (10:47)
(160) Fido: Recipes
Source from luhu.jp
these baked apples an Italian flavor. Serve them warm at the end of a
hearty midwinter meal.
1. Preheat the oven to 350-F.
2. Using an apple or zucchini corer, cut out the cores and seeds from
the apples. Peel the skin from around the tops and bottoms. Arrange
the apples in a glass or ceramic baking dish. Combine the pine nuts,
walnuts, raisins, and sugar in a food processor fitted with the steel
blade. Pulse the machine on and off a few times so that the mixture
is coarsely chopped. Using a teaspoon, fill the cavities of the
apples with the nut mixture from both the top and bottom ends and
gently press the mixture to pack it firmly. Leave a little of the
filling spilling out of the apple tops.
3. Pour the apple cider into the baking pan. Bake the apples for 1
hour. Serve warm or at room temperature. These can be refrigerated
and reheated before serving.
Makes 6 servings.
Source: Cooking Vegetables the Italian Way; Judith Barrett
ISBN 0-02-009078-1; 1994
From : Sallie Krebs, Sat 07 Oct 95 13:30
Recipe By : Cooking Vegetables the Italian Way
From: Marjorie Scofield Date: 11-08-95 (10:47)
(160) Fido: Recipes
Source from luhu.jp