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Baked Apples With Biscotti Crunch

desserts, fruits

1/2 cup apple cider
1/3 cup maple syrup
2 tablespoons butter
1/4 teaspoon (each) cinnamon and ground nutmeg
6 large apples
1 cup crushed biscotti
1/4 cup raisins, dried cherries; or
dried cranberries
1/4 cup chopped dried apricots
3 tablespoons chopped hazelnuts. or pecans
2 tablespoons brandy; optional

In saucepan, bring cider, maple syrup, butter, cinnamon and nutmeg to boil, stirring frequently; reduce heat and simmer until reduced to 1 cup , 10 minutes. Using melon baller or corer, core each apple, making 1-inch diameter cavity in centre and leaving bottom intact. Peel apples one-quarter of the way down from tops; place upright in greased 11- x 7-inch (8 cup) glass baking dish. Pour syrup over top; cover loosely with foil. Bake in 375°F oven, basting occasionally, until very tender, 50 to 60 minutes. In small bowl, combine biscotti crumbs, raisins, apricots and hazelnuts; pack into apple cavities, mounding any excess on top and around sides. Baste with syrup; drizzle with brandy (if using). Bake, uncovered, until filling is crisp on top, 10 minutes.

Contributor: Canadian Living Magazine, October, 2001

Yield: 6 servings

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