Twice Baked Stuffed Apple with Raisins, Walnuts and Cinnamon with Cider Sour Cream Sauce
1 large Granny Smith apple
1 Tbsp. raisins
1 Tbsp. walnuts
3 Tbsp. sugar
3 Tbsp. butter
6 oz Magners cider
1 bay leaf
1 cinnamon stick
drop of milk
1/4 sheet puff pastry
cinnamon to taste
1 Tbsp. sour cream
1. Peel and core Granny Smith apple. Put in acidic water (water with lemon.)
2. In a pan, melt butter and sugar. Add walnuts, raisins, bay leaf, and cinnamon stick. Bring to a boil. Add Magners cider. Bring to boil again and reduce by about 1/2. Then strain 3 oz. of liquid. Set aside.
3. Add 1 tablespoon of sour cream to the strained liquid. Mix well and strain again. Set aside.
4. Put walnut/raisn mixture back on the stove and bring to a caramel state. (Heat until sugar caramelizes.)
5. Fill cored apple with walnut/raisin mixture.
6. Place in preheated 350°F oven for 10 minutes. Take out and let cool.
7. Roll puff pastry to 1/8″ thickness. Wrap apple with pastry. Brush pastry with egg wash (one egg with a drop of milk, beaten) and bake at 375°F until golden brown.
8. To serve, pour sauce on bottom of plate. Place cider baked apple on top.
Recipe courtesy of Magners Irish Cider – www.magners.com.