 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1 cup plus 2 tablespoons unfiltered apple juice |
2 tablespoons currants |
2 tablespoons apricot jam |
2 tablespoons toasted chopped almonds |
1 tablespoon light brown sugar |
2 tablespoons unsalted butter |
6 medium apples, cored 2/3 of the way down and the top 1/3 peeled |
crema, for serving (optional, recipe follows)) |
2 cups heavy cream |
1/4 cup buttermilk |
Directions:
1. In a small saucepan, bring 2 tablespoons of the apple juice just to a simmer and remove from the heat. Add the currants, stir, and let them sit for 10 minutes to swell. Preheat the oven to 350 degrees.
2. In a bowl, stir together the apricot jam, almonds, and brown sugar. Add the currants with their juice and mix together well. Use this mixture to stuff the apples. Place them in a small roasting pan and place a dab of butter on the top of each. Pour the remaining 1 cup of apple juice into the pan and bake for 50 to 60 minutes, or until tender but not split or mushy. Serve hot, with a dollop of crema, if desired.
3. CREMA
4. Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week.
|
|