Fruit and Nut Stuffed Apples For Electric Skillet

A tasty sweet, after the main course.

  • 4 large baking apples, Bramley, Granny Smith, or similar
  • ½ cup diced mixed dried fruit
  • ¼ cup chopped pecans
  • 1 cup apple juice
  • 2 tablespoons brown sugar
  • 2 tablespoons melted butter
  • 1 tablespoon cornstarch
  • Hot water

Cooking Procedure:

  1. Mix diced fruit, pecans, sugar and melted butter in a small bowl and stand aside.
  2. Core apples to, but not completely through the bottoms then peel top one-third. Evenly fill the cavities in the apples with the fruit and pecan mixture.
  3. Place the stuffed apples in baking pan on rack* in skillet. Add 1″ (2.5cm) of hot water to skillet.
  4. Heat to 400°F (205°C) until water is boiling.
  5. Reduce heat to simmer, between warm and 200°F (95°C).
  6. Cook, covered, until apples are tender, about 20 to 25 minutes.
  7. Combine cornstarch and apple juice in small saucepan until smooth.
  8. Bring to boil, stirring frequently.
  9. Continue boiling until mixture thickens and is clear, stirring continuously. Pour over cooked apples.

4 servings

*Use a small cooling rack. If necessary canning jar metal rings can be used in place of a rack. 

More recipes here.

MJ