The siren song of freshly picked apples, “the noblest of fruits,” roasted to perfection and topped with Banner Cinnamon, Cardamom and Ginger Butter. What could be better dessert in this cool fall weather?
Let’s get this apple party started!
What you need:
5 medium apples, firm and fresh (we used Georgia grown Rome apples)
½ cup fine cane sugar
1 egg
½ cup dried tart cherries
½ cup dried apricots
¾ cup unsalted almonds (or skinless almonds if available)
4 tablespoons (a little less than half a round) of Cinnamon, Cardamom, Ginger Banner Butter, divided into ten equal portions
Serves 5!
Prep:
Preheat oven to 450 degrees on broil. If you have skinless almonds, you can skip this next step: bring five cups of water to a boil, turn off heat, and add almonds to hot water for 2 to 3 minutes to blanch. Drain almonds in a colander and pinch the skins off with your forefinger and thumb. Set aside.
Core the apples (all the way through) with a slightly larger opening at the top. Score each apple all the way around near its base.
Crack the egg into a food processor adding the sugar, tart cherries, apricots, and skinless almonds. Pulse until all the ingredients are combined. Now, to the stuffing.
Fill each apple from each end and place in a microwave safe dish. Add 5 of the ten butter pats to each of the apples. Then, microwave the apples for 6 or 7 minutes at full power. Transfer the apples to a tight fitting cast iron skillet or earthenware dish along with any extra stuffing from the food processor added around the base of the apples. From there, place the dish or skillet near the top rack of the hot oven and brown for 8 minutes. Remove the apples from the oven and let rest for several minutes.
Add the remaining cinnamon cardamom butter pats to the top of each of the apple, let melt slightly, serve, relish.
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