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Recipes

Baked Apples with Mincemeat, Cherries, and Walnuts

By Bon Appétit Test KitchenPhotography by Maren Caruso
Image may contain Plant Food Creme Dessert and Cream

You can use a jar of store-bought mincemeat, or make your own using the filling recipe from our 1970s Thanksgiving throwback mincemeat pie.

Recipe information

  • Yield

    4 Servings

Ingredients

1

25.4-ounce bottle sparkling apple cider

1

/4 cup red currant jelly

2

tablespoons (1/4 stick) unsalted butter

4

large Fuji apples (about 9 ounces each)

3

/4 cup purchased mincemeat with rum and brandy

1

/4 cup chopped walnuts

1

/4 cup dried tart cherries

1

tablespoon chopped crystallized ginger

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 400°F. Boil first 3 ingredients in large skillet until reduced to 1 1/4 cups, about 12 minutes.

    Step 2

    Meanwhile, cut cone-shaped piece from stem end of each apple, 2 inches wide at top and 1 inch deep. Using melon baller, core, leaving bottom intact. Turn apple on its side. Starting halfway down, make 1/4-inch-deep slit all around. Mix mincemeat, walnuts, cherries, and crystallized ginger in small bowl; spoon into apples, mounding in center.

    Step 3

    Arrange apples in 11x7x2-inch baking dish. Spoon cider mixture over and around. Bake until apples are tender, about 45 minutes. Serve in shallow bowls.

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