Print Recipe | Back to Recipe Home
SUBMITTED BY: Unknown
Third cup currants
Quarter cup chopped dates
Quarter cup pecan pieces
1T brown sugar
Third cup Applejack or Calvados
1-cup maple syrup
Quarter teaspoon ground nutmeg
6 red skinned baking apples
Peel the top 25% of the skin off the apples, leaving the rest of the skin will help the apple hold it's shape. Core the apple with a small melon-baller, only coring out the top 75% leaving the blossom end intact to hold the filling.
Combine the applejack, currants, pecans, dates and brown sugar and let rest for 4 hours to plump at room temperature.
Meanwhile combine the maple syrup with the cinnamon and nutmeg and bring gently to a boil.
Pull syrup from heat and whisk in half the butter.
Lightly butter a small (7 x 11) brownie pan or baking dish and set the apples into the dish.
Divide the currant mixture amongst the apples, stuffing firmly, drizzle the currant 'liquid' into the apple cores and pile any extra currant-nut pieces around the apples.
Drizzle a quarter of the syrup into the apples, surround the apples with the remaining syrup, dot the tops with the remaining 2T butter and bake at 375 for 30-40 minutes (basting 3 times as you go) until fork tender.
Serve warm with whipped cream or vanilla ice cream.