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Spanish Baked Apples

spanish-baked-apples

Cook Time: 55 Min

Yield: 4 Servings

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Ingredients

  • 1 Tbsp. Crisco® All-Vegetable Shortening
  • 1/4 C. whole almonds, toasted, chopped
  • 1/4 C. walnut halves, toasted, chopped
  • 1/4 C. raisins
  • 4 dried figs, chopped
  • 1/4 C. firmly packed brown sugar
  • 1/8 tsp. salt
  • 4 medium Golden Delicious apples
  • 1 1/4 C. apple juice
  • 1 Tbsp. Clabber Girl Corn Starch
  • Vanilla ice cream or whipped cream

Directions

  1. HEAT oven to 350°F. Melt shortening in large skillet over medium heat. Add nuts, raisins and figs; saute 1 to 2 minutes. Stir in brown sugar and salt.
  2. REMOVE a 1 1/4-inch wide center core from each apple. Cut a 1/4-inch slice off top of each apple so top surface is flat. Place apples in 8-inch square baking pan.
  3. SPOON nut mixture evenly into the centers of apples, mounding any additional mixture on tops of apples. Pour 1 C. apple juice into pan. Cover tightly with foil. Bake 30 minutes. Uncover; bake an additional 10 minutes or until fork tender.
  4. WHISK cornstarch and remaining 1/4 C. apple juice in small saucepan until smooth. Remove apples from baking pan. Strain pan juices into saucepan. Bring to a boil over medium heat, stirring constantly. Cook 1 minute. Spoon sauce over warm baked apples. Serve with ice cream.

Spanish Baked Apples

spanish-baked-apples

Cook Time: 55 Min

Yield: 4 Servings

Ingredients

  • 1 Tbsp. Crisco® All-Vegetable Shortening
  • 1/4 C. whole almonds, toasted, chopped
  • 1/4 C. walnut halves, toasted, chopped
  • 1/4 C. raisins
  • 4 dried figs, chopped
  • 1/4 C. firmly packed brown sugar
  • 1/8 tsp. salt
  • 4 medium Golden Delicious apples
  • 1 1/4 C. apple juice
  • 1 Tbsp. Clabber Girl Corn Starch
  • Vanilla ice cream or whipped cream

Directions

  1. HEAT oven to 350°F. Melt shortening in large skillet over medium heat. Add nuts, raisins and figs; saute 1 to 2 minutes. Stir in brown sugar and salt.
  2. REMOVE a 1 1/4-inch wide center core from each apple. Cut a 1/4-inch slice off top of each apple so top surface is flat. Place apples in 8-inch square baking pan.
  3. SPOON nut mixture evenly into the centers of apples, mounding any additional mixture on tops of apples. Pour 1 C. apple juice into pan. Cover tightly with foil. Bake 30 minutes. Uncover; bake an additional 10 minutes or until fork tender.
  4. WHISK cornstarch and remaining 1/4 C. apple juice in small saucepan until smooth. Remove apples from baking pan. Strain pan juices into saucepan. Bring to a boil over medium heat, stirring constantly. Cook 1 minute. Spoon sauce over warm baked apples. Serve with ice cream.

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