- 6 Granny Smith Apples, firm and ripe
- 1/4 cup sugar
- 1/2 stick of unsalted butter, softened
- 2/3 cup walnuts, finely chopped (or nuts of your choice)
- 1/2 cup dark chocolate chips
- 1/2 cup white chocolate chips
- 1/4 cup shredded sweetened coconut
- 1 1/2 – 2 cups Apple Cider
- Caramel Topping, warmed
Preheat oven to 375. Butter an 8 x 10 glass baking dish.
Slice a small portion off the bottom of each apple, so they will stand firmly in the baking dish. Slice 1/2 inch off the top of the apple, set the top aside. Using a 1 inch diameter melon baller cut out the center of each apple to within 1/2″ to 3/4″ from the bottom. (Don’t cut down through the bottom) Discard the pits and seed casing you remove from the center.
Spoon the filling mixture into the hollow cylinders in each apple, mounding the filling over the (flat) top. Drizzle some of the Apple Cider over the apples, then place the tops back on the apples. Pour the rest of the Apple Cider into the baking dish. Bake 45 minutes, basting 2 or 3 times with the hot cider during the baking process. Put the entire apple in a bowl and drizzle the Caramel Topping over it and serve.
Suggestions: If you’re not a fan of Dark Chocolate, try substituting Milk Chocolate Chips, but the Dark Chocolate really does send this recipe over the moon. When serving only adults, try substituting the Apple Cider with Apple Wine, really, really good. If you’re not a fan of Granny Smith Apples try Honey Crisp Apples. Also for a smaller dessert portion halve the apples, like a boat, core out the center, fill, bake and then serve alongside a scoop of vanilla ice cream.
(This recipe was inspired, adapted and re-worked from a recipe by a dear friend of Mark’s, Cindy Milem, “Roasted Apples with Hazelnuts, Chocolate and Lemon Zest”)