Ingredients
4 lrg tart apples
1/2 c. dry apricot halves finely snipped
1 can apricot nectar (5 & 1/2 ounce.)
2 Tbsp. brown sugar
1/4 tsp grnd allspice
Method
Sources
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Peel, core, and spiral-slice apples in seconds — pie prep
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
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Peel, core, and spiral-slice apples in seconds — pie prep
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
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Core apples; score sides with a fork. Place in a 10 x 6 x 2 inch baking dish. Fill apples with apricots. In a small saucepan, stir together nectar, brown sugar, and allspice. Bring to boiling. Pour over apples. Bake, covered, in 350 degree oven for 30 min. Uncover and bake about 30 min more or possibly until apples are tender, basting occasionally with nectar mix. Serve hot. Serves 4.