Celebrate Apple Season .. Bake ’em!

What makes a great baking apple? The best have a good sweet-tart balance and their flesh won’t break down as they cook.  Plus, the fresher they are, the better they’ll taste.

Some of the best varieties include Gala, Golden Delicious, Granny Smith and Jonagold.  And with all that said, we’re in luck, because you’ll find all those varieties and more — and very fresh too — during Julian’s Apple Days!

6 apples, cored
2 tablespoons dried cranberries
2 tablespoons chopped pecans
3 tablespoons brown sugar
2 tablespoons butter, melted
Pinch of nutmeg
½ teaspoon cinnamon
¼ cup apple cider
2 tablespoons maple syrup
¼ cup heavy cream

1. Set the oven at 350 degrees. You’ll need a 9×9 baking dish.

2. Cut a thin slice from the bottom of each apple to ensure that they sit flat. Place them in the baking dish. With a paring knife, prick a few steam holes in the top of each apple.

3. In a small bowl, combine cranberries, pecans, brown sugar, butter, nutmeg and cinnamon. Fill the centers of the apples with the cranberry mixture. Pile any extra filing on top.

4. In the small bowl, whisk together apple cider and maple syrup. Pour the liquid over the top of the apples.

5. Bake for 30 to 40 minutes or until the apples are tender, basting every 10 minutes.

6. Drain off the cooking liquid, and whisk in the heavy cream. Pour over the top of the apples.

This serves 6, or possibly fewer if they really like baked apples!