No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Baked Stuffed Apples

A classic apple dessert becomes a sophisticated Halloween treat with a meringue topping and a spiderweb of sweet creme anglaise. The recipe comes from "Martha's Entertaining."

  • yield: Makes 8
Photography: John Kernick

advertisement

advertisement

Ingredients

  • 2 oranges, zested and juiced
  • 1 teaspoon finely grated lemon zest
  • 1/2 cup raisins, chopped
  • 1/4 cup Cognac or other brandy
  • 1/3 cup coarsely chopped pecans
  • 1/2 cup coarsely chopped walnuts
  • 1/4 cup coarsely chopped shelled pistachios
  • 1/2 cup packed light brown sugar
  • Pinch of ground cinnamon
  • Pinch of ground mace
  • 8 apples (about 3 pounds), preferably Northern Spy
  • Swiss Meringue
  • Creme Angalise, with chocolate variation

Directions

  1. Step 1

    In a bowl, stir together both zests, orange juice, raisins, and Cognac; cover, and let stand at room temperature 8 hours, or up to 1 day.

  2. Step 2

    Preheat oven to 325 degrees, with a rack in the center. Stir nuts, brown sugar, cinnamon, and mace into raisin mixture. With a small melon baller, core apples, starting at stem end and leaving blossom end intact. Stand cored apples on a baking sheet lined with a nonstick baking mat, and fill each one with raisin mixture, dividing evenly. Bake until base of an apple is tender when pierced with the tip of a sharp knife, 25 to 45 minutes, depending on size and variety. Cool apples on baking sheet on a wire rack.

  3. Step 3

    Fit a large pastry bag with an open-star tip (such as #18) and fill with Swiss meringue. Pipe a rosette on top of each apple. Using a small kitchen torch, carefully brown edges of the meringue. (Alternatively, place meringue-topped apples under the broiler until golden, 1 to 2 minutes, watching carefully to avoid burning.)

  4. Step 4

    Spoon about 3 tablespoons creme anglaise onto each of 8 dessert plates. Transfer chocolate creme anglaise to a small pastry bag fitted with a plain fine tip (or place in a small sturdy plastic bag and snip off corner). Starting at the outside and working toward the center of the plate, pipe a spiral pattern, leaving about 1/4 inch between each curved line. To create the spider-web design, drag the tip of a sharp knife in radiating lines through the chocolate spiral, working from the center of the plate out, and spacing about 1/2 inch apart. Place a meringue-topped apple in the center of each plate, and serve immediately.

Source
The Martha Stewart Show, October 2011

advertisement

advertisement

Reviews (1)

  • joshuadsherry 26 Oct, 2011

    My family and I love this recipe, and will make it every year for the Holidays. This recipe will work wounders for a small dinner party, and will wow our guest.