Baked Apples Filled With Berries Recipe #341811
From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." She recommends serving as an accompaniment to roasted poultry or pork.
by Belgophile
1 hour | 30 min prep
SERVES 4 -8
Cranberries in Syrup (use 1 cup for the apples)
- 1/2 lb cranberries, rinsed and picked over
- 3/4 cup sugar
Apples
- 4 firm apples, such as Golden Delicious or granny smith apples
- 5 tablespoons unsalted butter
- 1/2 cup water
- To make the Cranberries in Syrup: Place the berries and sugar in a medium-sized saucepan and cook, stirring occasionally, over low heat until all the sugar has dissolved and the berries have released some juice. Increase the heat and bring to a boil, then reduce the heat, and cook for one minute more. Drain the berries, reserving the liquid, and set aside.
- Return the liquid to the saucepan and reduce over high heat until syrupy, about 10 minutes. Pour over the berries and allow to cool. The berries will keep for several days in the refrigerator, or can be frozen for several months.
- To make the Baked Apples: Preheat oven to 350°F.
- Cut the apples horizontally in half; leave on the skin, if you like. Use a sharp knife to remove the stem and flower ends, and cut out the core.
- Fill each apple half with berries, and dot with 1/2 tablespoon butter.
- Butter a shallow baking dish with the remaining tablespoon of butter. Pour in the water, and arrange the apples in the casserole. Bake until tender, about 30 minutes.
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