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Whiskey-Scented Baked Stuffed Apples
with an Orange and Almond Filling

Whiskey-Scented Baked Stuffed Apples recipe

Here’s a baked apple for grown ups. The secret ingredient is a splash of whiskey in the cavity of each apple before stuffing. While it bakes, the alcohol burns off leaving the smoky mellow taste of the spirit in each apple. (A splash of orange or lemon juice will have a similar effect.)

The almond filling adds just enough richness to make this a party dish. (It is the same filling we’ve used to stuff apricot, nectarine and peach halves before baking.) Serve the apples hot from the oven with a generous scoop of ice cream and a few dribbles of caramel sauce.

Recipe Ingredients

For the Filling

For the Apples

Method

  1. Preheat oven to 375 degrees F.
  2. Beat the Almond Paste and sugar in a mixer or food processor until evenly blended.
  3. Beat in the butter then the eggs.
  4. Stir in the orange zest and bread crumbs.
  5. Core each apple two-thirds of the way through.
  6. Pour a teaspoon of whiskey into the hole in each apple.
  7. Plug the hole with 2 generous tablespoons of the filling.
  8. Position the apples in a large, shallow casserole.
  9. Add 1/3 cup of water to the bottom of the casserole.
  10. Bake uncovered until the apples soften and the filling is browned, 35 to 45 minutes.
  11. Serve warm with ice cream and caramel sauce, if using.

Yield: 12 stuffed apples

This filling keeps for 10 to 12 days in the refrigerator. For each apple, use 2 tablespoons of filling and 1 teaspoon of whiskey, if using.

Reprinted with permission from Love'n Bake® - American Almond.


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