Twice Baked Stuffed Apple with Raisins, Walnuts and Cinnamon with Cider Sour Cream Sauce Recipe

Twice Baked Stuffed Apple with Raisins, Walnuts and Cinnamon with Cider Sour Cream Sauce
(Serves 1)
Ingredients:
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
1 egg
drop of milk
1/4 sheet puff pastry
cinnamon to taste
1 Tbsp. sour cream

Directions:
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.

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