Whiskey-Scented Baked Stuffed Apples with an Orange and Almond Filling
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.
For the Filling
1/2 cup Love’n Bake® Almond Paste
1/3 cup granulated sugar
1/2 stick (2 ounces) unsalted butter
1 tablespoon grated orange zest
1 cup fresh bread crumbs, about 3 to 4 slices country bread with the crusts trimmed
For the Apples
12 baking apples
12 teaspoons whiskey
Ice cream or sour cream
Caramel sauce, if desired
Heat oven to 375 degrees F.
Beat the Almond Paste and sugar in a mixer or food processor until evenly blended.
Beat in the butter then the eggs.
Stir in the orange zest and bread crumbs.
Core each apple two-thirds of the way through.
Pour a teaspoon of whiskey into
the hole in each apple.
Plug the hole with 2 generous tablespoons of the filling.
Position the apples in a large, shallow casserole.
Add 1/3 cup of water to the
bottom of the casserole.
Bake uncovered until the apples soften and the filling is browned, 35 to 45 minutes.
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.
Recipe and photo credit:
Love'n Bake® - American Almond.