New Ventures and Orange-Cider Glazed Baked Stuffed Apples

16 Feb  0 Sweet Treats , , , , ,

Baked Stuffed Apple

Currently, as you may have noticed if this isn’t your first time on my site, we are going through a complete website overhaul mainly because I am starting on a new venture. Well, it’s an old venture but in a new place with a new client reach. I am now the Executive Chef of Nantucket Night: a private gourmet catering company on Nantucket, MA focusing on parties between 6-12 people desiring a personal chef for intimate gathering in their vacation rental, yacht, or home. As my blog focuses on, I will also focus on real food with a specialty in catering to those with dietary restriction or preferences. I can literally cook with anything you want and make it a unforgettable, gourmet meal!

So as I develop the company I will be adding more information to that page and trying to fix the speed to for my website so I apologize if you are experiencing delays. The delicious mouth-watering photography slide-slow is a bit cumbersome but I am hacking it to find a solution. My blog will also be located under “Kitchen Blog” from now on as well. As I am focusing on that, this post will be brief, but I wanted to share the delicious baked stuffed apple I made for Ryan and I for Valentines day- enjoy!

Baked Stuffed Apples with a Orange-Cider Glaze

Serves: 4

Ingredients:

  • 1/2 gallon Organic Apple Cider (100% apples!)
  • 1 orange, juiced
  • 4 large Fiji or other firmer apple
  • 1/4 c grass-fed butter/ghee, I use Kerrygold unsalted, or coconut oil, divided
  • 8 dates, pitted
  • 1/2 c pecans
  • 1 c blanched Almond Flour, I use Honeyville for best results
  • 1 Tbsp ground cinnamon
  • 2 tsp ground nutmeg
  • 1 tsp ground ginger
  • coconut oil for greasing

Method:

  1. About 3 hours or so before you will be serving the apples, heat the apple cider and orange juice in a large saucepan or pot on medium-high and reduce until it makes 1/2-3/4c of glaze that should thickly coat the back of a spoon. Watch for boiling over though and reduce to medium as needed to prevent it!
  2. Pre-heat the oven to 350F.
  3. Peel the apples and using a small paring knife remove the core but do not puncture through the bottom. Then use a small spoon to hollow out the inside to create a space to stuff- this is why you need a large apple!
  4. Grease a medium-sized glass baking dish with coconut oil and place the prepared apples in them.
  5. Combine the dates and half of the butter in a small glass microwave safe dish and microwave on high for 2 minutes. Once it is done, carefully remove as it will be hot and mash the dates into the butter until a paste forms.
  6. In a food processor, combine the remaining ingredients ( nuts through spices) and pulse until finely ground. Then cut the other half of the butter into small pieces and pulse with the nut mixture until a crumbly mixture forms.
  7. Add the date paste and pulse until a thick, dense filling forms.
  8. Stuff the apples with the mixture- some of it will overflow on top with is OK
  9. Slide into the oven to bake for 60 minutes. Halfway through check to see if the topping is burning and cover with foil as needed. You will know the apples are done with they are very soft and fully cooking through.
  10. To serve, heat the apples if they have been pre-made to warm them again, then top with the hot cider glaze and serve with either whipped coconut cream or whipped grass-fed cream!