22 September, 2012

Maple Walnut Baked Apples | Moosewood Restaurant

The hills around Ithaca are dotted with apple orchards carefully cultivating apples. Every week of autumn brings a beautiful, crisp, newly ripe variety to enjoy. This simple, old time recipe celebrates that bounty and is favorite at the Moosewood Restaurant, widely known for its unique selection of creative vegetarian dishes.




Maple Walnut Baked Apples ingredients (7)
Makes 6 to 8 servings
4 large cooking apples, such as Mutsu, Greening, or Rome Beauty
1/2 cup chopped toasted walnuts
2 Tbsp packed brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup pure maple syrup (divided use)
1/2 cup unsweetened apple juice


Maple Walnut Baked Apple directions
Get ready
Assemble ingredients. Preheat oven to 375°F.

Wash and core the apples, leaving the bottoms intact. Then, partially peel each apple in horizontal rings or vertical stripes.


Prepare filling and stuff apples
In a medium bowl, combine the walnuts, brown sugar, cinnamon, nutmeg, and 2 Tbsp of the maple syrup. Stuff the hollowed-out center of each apple with the mixture.

In a nonreactive (9-inch) baking pan, place the apples upright and close together.

Combine the remaining 2 Tbsp of maple syrup with the apple juice; pour around the apples. 


Bake
Cover baking pan with aluminum foil and bake until the apples are tender, about forty-five (45) minutes.


Serve
Serve hot or cold. For a special treat, serve with vanilla frozen yogurt or whipped cream.

The Maple Walnut Baked Apples recipe is from the Moosewood Collective, Moosewood Restaurant Book of Desserts (New York: Clarkson Potter, 1997), xxx.


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