The spiciness of a Fuji filled with the warm spices of cinnamon and ginger make this a perfect fall or winter dessert (or anytime time of the year!).
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6 Fuji apples
Juice from ½ lemon (about 1 tbsp.)
½ cup dried apricots
½ cup almonds
3 tbsp. pure maple syrup
3 tbsp. dark brown sugar
1 tsp. cinnamon
½ tsp. ginger
1/8 tsp. nutmeg
2 tbsp. plus 1/3 cup dark rum or brandy
1½ cups apple cider
Preheat oven to 375°F.
Using a melon baller or corer, scoop out stem end and entire core of apples, being careful to leave the bottom intact. Using vegetable peeler, remove 1-inch-wide strip of peel from around the top of the cavity. Brush exposed apple surfaces with fresh lemon juice.
Place apricots and almonds in a food processor and pulse (about 10-12 times) until well chopped and clumping together (do not over-process –you don’t want to form a paste). Transfer the apricots and almonds to a small mixing bowl and add maple syrup, brown sugar, spices and 2 tbsp. of dark rum. Mix to blend.
Fill cavities to the top (it’s okay to over-stuff!) with apricot-almond mixture.
Mix 1/3 cup rum and cider in the bottom of a 9×13-inch glass baking dish. Arrange stuffed apples in prepared dish. Cover with foil and bake for about 40 minutes, occasionally basting the apples with the cider cooking liquid.
Uncover and bake for additional 20 minutes, basting often with cooking liquid. Apples are done when fork pierces easily and the skin is slightly wrinkled.
Serve the apples warm, with cooking liquid spooned over and around apples.
Servings : 6
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