Winter Cinnamon Apples with Roasted Pecans

Tuesday, 7 July 2009
This recipe is so ridiculously easy it really does take 30 mins (if not less) and tastes even better!


Serves 8

  • 1 cup pecans (more if you’re a nibbler)
  • 1/4 cup packed light-brown organic sugar
  • 2 tablespoons fresh organic lemon juice
  • 4 Gala or Fuji apples
  • 4 cinnamon sticks, plus more for garnish (optional)
  • 2 pints vanilla ice cream


Preheat oven to 230. Spread pecans in a 13-by-9-inch baking dish; toast until fragrant, 3 to 5 minutes. They really do toast quickly so keep an eye on them! Remove pecans, and set aside (or store in a resealable plastic bag, up to 1 day).
In a large bowl, combine sugar, lemon juice, and cup water. (I used 1/2 a cup of hot water melt the sugar quickly and then 1/2 a cup of cold water so that its not hot when adding the apples)
One at a time (to prevent them from turning brown), halve apples through the stem end, core, using a melon baller, and immediately toss with sugar mixture.
Arrange apples, cut side down, in baking dish; pour sugar mixture over. Tuck in cinnamon sticks; cover dish with foil. Bake until apples are easily pierced with the tip of a paring knife, 15 to 20 minutes.
Serve apples with ice cream, topped with pan juices and pecans. Garnish with cinnamon sticks, if desired.

PS. Making them just before you eat keeps the apples from going wrinkly, don’t forget to take the ice-cream out and to have ready to scoop just before serving!



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