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Vanilla-Bean Baked Apples

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Here, pecans, vanilla, and dark-brown sugar create a winning combination of flavors in skillet-baked Rome apples, irresistible served from the oven.

Source: Martha Stewart Living, October 2004
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How would you rate this recipe?
5
  • MS10185301
    8 JAN, 2015
    First reviewer - there's 5 stars already??? Also, my recipe asked for vanilla not a bean. Anyhow, this was delish. Not really tedious. Suggest first use an apple corer, THEN the small end of a melon baller. It will get ALL the seeds & hard seed shell out, + allow for more room to insert filling. DON'T, as directed put them together super tight.....you'll be unable to baste with the juices. I also added cinnamon to mine. Delicious for this blustery NY state day. Def topped with whipped cream.
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