Baked Apples with Dried Fruit

Directions

Step 1. 

Bring cider to a boil. Add dried fruit and mix well. Let stand for 30 minutes to plump dried fruit. Heat over to 350F. 

Step 2. 

Cut around stem of each apple and remove stem with a small chunk of apple attached. Set aside.  Using a melon baller, scoop out apple core, leaving a shell about ½ inch thick.  Do not puncture base.  Stand apples in a baking sheet that is small enough to keep them upright.

Step 3. 

Drain dried fruit from cider mixture using a high mesh strainer, pouring cider around the apples in pan. Set aside.

Step 4. 

In a separate bowl, add dried fruit, granola, cinnamon, and almonds, stirring to combine.  Spoon mixture into apples, using all of the mixture.  Cut a piece of foil into quarters and tent each apple with a piece of foil.  Bake until knife pierces apple bottom and sides but retains its shape, about 35-40 minutes.  Remove from oven and take off foil. Let cool for 20 minutes.  Arrange apples onto a serving dish and discard juices.

Step 5. 

In a saucepan, heat up maple syrup, apple concentrate and brandy to a boil. Simmer until liquid is reduced by a third, around 8-10 minutes. Spoon glaze over apples and place the stems on top of the filling for display.  Serve warm or at room temperature.

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