Stuffed Apples

Baked apple stuffed with almonds, walnuts and Amaretti cookies with caramelized apple cider and maple syrup sauce

FRESCO by Scotto
INGREDIENTS

Stuffed apples

• 1/3 cup firmly packed light brown sugar
• 2 cups Amaretti cookies roughly chopped
• 3 tablespoons roughly chopped sliced toasted almonds
• 3 tablespoons roughly chopped toasted walnuts
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 4 tablespoons Amaretto liqueur
• 1 whole egg
• 1/2 cup melted sweet unsalted butter
• 1/2 cup milk
• 6 large, firm baking apples, such as Cortland apples, cored but not peeled
• 3 tablespoons salted butter, cut into 6 pieces
• 1 1/2 cups apple cider
• 1/2 cup maple syrup

DIRECTIONS
Stuffed apples
1. Preheat oven to 400 degrees. In a small bowl, mix together brown sugar, Amaretti cookies, almonds, walnuts, cinnamon, nutmeg, Amaretto liqueur, egg, melted butter and milk. Soak all ingredients in the milk and mix well until all ingredients are soft to the touch.
2. Stuff apples with Amaretti cookie and nut mixture.
3. Place apples in a 13 x 9-inch glass baking pan. Pour in apple cider and maple syrup. Top each apple with a pat of butter and bake.
4. Baste apples every 5 to 7 minutes until apples are tender, about 30 to 45 minutes. When apples are done, set aside and cover with foil to keep warm.
5. Pour the pan juice into a small saucepan, bring to boil, lower heat and simmer mixture until it becomes a thick syrup. Pour syrup over each apple, top with mascarpone cream and serve.