We find a lot of apples in the sale bin this time of year. To us paying a third of the price make up for a few bruises. That said we try to use them up as quickly as possible, which means making one of our favorite fall desserts — baked apples. We never seem to make them the same way twice. Below is our latest version. For other versions go here. If you don’t have pear ginger jam, use apricot, pear or apple.
Stuffed Apples with Ginger And Marsala
- 2 large apples, peeled and cored (Your favorite variety will work)
- 1 tsp lemon juice
- 2 tbsp melted butter
- 2 tbsp pear ginger jam
- 2 tbsp marsala
- 1/4 cup chopped pecans
- 2 tbsp brown sugar
Using a sharp knife slice the tops off each apple and hollow out the inside cavity leaving 1/8″ of flesh intact. Remove core and peel. Place in a small casserole dish. Mix remaining ingredients together in a small bowl. Scoop enough mix into the apples to fill the cavities. Make sure to get any nuts and chunks into the cavities. Pour the remaining mix over the apples and into the bottom of the pan. Bake uncovered at 350, basting every 15 minutes or so, until apples are tender or about an hour.