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  • Twice Baked Stuffed Apple with Raisins, Walnuts and Cinnamon with Cider Sour Cream Sauce
    (Serves 1)


    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

    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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