Pecan Baked Apples

  • 6 large Rome Beauty or Golden Delicious apples
  • 2/3 cup plus 6 Tbsp coarsely chopped pecans
  • 1/3 cup golden raisins
  • 1/4 cup sweetened flaked coconut
  • 1/3 cup brown sugar, packed
  • 1 tsp grated lemon peel
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 6 Tbsp pineapple, peach or apricot preserves
  • 1 cup apple juice
  • 2 Tbsp butter image placeholder

Preheat oven to 375° F.

Core apples. Peel top third of each apple. Cut off thin slice from bottom of each to allow apples to stand fla Tbsp Place apples in 13x9x2-inch glass baking dish.

Finely chop 2/3 cup pecans, raisins and coconut in processor. Transfer to small bowl. Mix in brown sugar, lemon peel, cinnamon and nutmeg. Divide filling equally among hollows in apples. Spread 1 Tbsp preserves over top of each apple. Press 1 Tbsp chopped pecans atop each.

Combine apple juice and butter in small saucepan. Stir over medium heat until butter melts. Pour into dish around apples. Cover dish loosely with foil.

Bake apples 30 minutes. Remove foil; bake until apples are tender, basting with juices every 10 minutes, about 35 minutes longer. Serve apples warm with pan juices.

Servings: 6
Submitted by: Recipe Group Member