Oct. 06, 2015 | By Lauren Cleland
RECIPE: Baked Apples with Bourbon and Pecans
There is nothing better to warm up autumn’s first cold night than old-fashioned baked apples. For even more meal inspiration, follow our Savannah Recipes Pinterest board.
4 medium, firm apples (such as Arkansas Black or McIntosh)
1/2 cup raw pecans, roughly chopped
1/4 cup brown sugar
1/4 cup bourbon
2 tablespoons unsalted butter, plus more, for greasing
1. Position rack in center of oven and preheat to 350 degrees F. Wash apples and pat dry. Cut out stem ends and scoop out cores with melon baller, leaving blossom ends intact. Lightly butter a 9-inch square baking dish or pie plate, and put in apples, stem side up.
2. In separate bowl, mix together pecans and sugar. Pack into core cavities of each apple, mounding up on top. Spoon bourbon over filling and top each with 1/2 tablespoon butter.
3. Bake in center of oven, basting with pan juices, until tender, about 45 minutes to 1 hour. Let stand a few minutes before serving warm or at room temperature.