Ingredients
- 1/3 cup firmly packed light brown sugar
- 2 cup amaretti cookies roughly chopped
- 3 tablespoon roughly chopped sliced toasted almonds
- 3 tablespoon roughly chopped toasted walnuts
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 4 tablespoon amaretto liqueur
- 1 tablespoon whole egg
- 1/2 cup melted sweet unsalted butter
- 1/2 cup milk
- 6 cup large, firm baking apples, such as cortland apples, cored but not peeled
- 3 tablespoon salted butter, cut into 6 pieces
- 1 1/2 cup apple cider
- 1/2 cup maple syrup
- 1/3 cup firmly packed light brown sugar
- 2 cup amaretti cookies roughly chopped
- 3 tablespoon roughly chopped sliced toasted almonds
- 3 tablespoon roughly chopped toasted walnuts
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 4 tablespoon amaretto liqueur
- 1 tablespoon whole egg
- 1/2 cup melted sweet unsalted butter
- 1/2 cup milk
- 6 cup large, firm baking apples, such as cortland apples, cored but not peeled
- 3 tablespoon salted butter, cut into 6 pieces
- 1 1/2 cup apple cider
- 1/2 cup maple syrup
- 1 container of mascarpone (500 g)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Preparation
Baking Directions:
Stuffed apples1. Preheat oven to 400 degrees.
In a small bowl, mix together brown sugar, Amaretti cookies, almonds, walnuts, cinnamon, nutmeg, Amaretto liqueur, egg, melted butter and milk.
Soak all ingredients in the milk and mix well until all ingredients are soft to the touch.
2.Stuff apples with Amaretti cookie and nut mixture.
3.Place apples in a 13 x 9-inch glass baking pan.
Pour in apple cider and maple syrup.
Top each apple with a pat of butter and bake.
4.Baste apples every 5 to 7 minutes until apples are tender, about 30 to 45 minutes.
When apples are done, set aside and cover with foil to keep warm.
5.Pour the pan juice into a small saucepan, bring to boil, lower heat and simmer mixture until it becomes a thick syrup.
Pour syrup over each apple, top with mascarpone cream and serve.
Mascarpone creamMix 1 container of mascarpone with 1/4 cup granulated sugar and 1 teaspoon vanilla extract.
