PEPPADEW® Peppers Recipe

Baked Apples Recipe with PEPPADEW® Peppers

Ingredients

Cheddar Crumb:
1⁄4 cup all-purpose flour
11⁄2 tablespoons cornstarch
11⁄2 teaspoons sugar
1⁄4 teaspoon kosher salt
1⁄8 teaspoon freshly ground black pepper
1 ounce whole pecans (15–20)
2 tablespoons unsalted butter, melted
1⁄4 cup packed low fat shredded sharp cheddar

Baked Apples:
4 Fuji or McIntosh apples
2 teaspoons fresh lemon juice
6 teaspoons golden raisins
¼ cup jarred PEPPADEW® peppers, drained and rough chopped
4 teaspoons packed light brown sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1⁄2 cup rum, sherry, or apple juice
1⁄2 cup heavy cream, whipped softly, for topping

Additional Info
  • Serves 4-6

Method

For the crumb: Preheat the oven to 375°F and position a rack in the middle. In a large bowl, whisk together all the ingredients except the butter and cheese. Mix the melted butter into the dry mixture with a fork, until the mixture begins to resemble gravel. Stir in the cheese a little at a time until incorporated. Spoon the crumb mixture onto a baking sheet and spread it out evenly with your fingers. Bake for 12 to 15 minutes, until the crumb mixture is golden brown and you can smell the cheese. With a heatproof spatula or a wooden spoon, scrape it onto a plate and cool for 5 to 10 minutes. (The cheddar crumb can be baked up to 1 day ahead and stored at room temperature, tightly covered.)

NOTE: If you don’t have time to make the cheddar crumb, place a scoop of good vanilla ice cream beside each warm apple.

For the apples: Preheat the oven to 350°F. Starting from the stem, using a paring knife, remove the core of each apple, but do not cut all the way through— leave at least 1 inch of fruit at the bottom. With the paring knife or a vegetable peeler, pare away ½ inch of the peel at the top of the apple. Place the apples in an 8-inch square baking dish or a 7-by-9-inch oval baking dish. Sprinkle the lemon juice over the apples. Fill each apple with 1½ teaspoons raisins and chopped PEPPADEW® peppers. Spoon 1 teaspoon brown sugar and ¼ teaspoon cinnamon on top of the raisins. Pour ½ teaspoon vanilla extract over the cinnamon and brown sugar. Pour the rum, sherry, or apple juice into the bottom of the baking dish around the apples. Bake the apples for 30 to 40 minutes, basting them every 10 minutes with juices from the pan, until they are tender and the flesh is easily pierced with a sharp knife. Let them sit for about 3 minutes before you remove them from the pan so they absorb some of the liquid. (The apples can be baked up to 2 hours ahead; they taste best warm.) Place each apple on a dessert plate, spoon some cheddar crumb over the apple and onto the plate, and top with whipped cream.

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