Substitute orange marmalade for the sugar, and add 2 (3-inch) strips of orange zest to the slow cooker.Baked apples are appreciated in every country, and this Italian version includes some crunchy nuts and flavorful biscotti as part of the stuffing.
Makes 4 to 6 servings | Prep time: 15 minutes | Minimum cook time: 2 hours in a medium slow cooker
1/2 cup chopped walnuts
4 to 6 baking apples, such as Jonathan and Northern Spy
1/2 cup crushed almond biscotti
1/2 cup raisins
2 tablespoons unsalted butter, melted
1/2 cup dry white wine
1/4 cup granulated sugar
1. Preheat the oven to 350°F, and line a baking sheet with aluminum foil. Place walnuts on the baking sheet and toast nuts for 5 to 7 minutes, or until browned. Set aside.
2. Core apples and peel the top half only. Arrange apples in the slow cooker. Combine nuts, biscotti, raisins, and melted butter in a small bowl. Spoon equal portions of mixture into cores of apples.
3. Combine wine and sugar in a mixing bowl, and stir well to dissolve sugar. Spoon mixture over apples.
4. Cook on Low for 4 to 6 hours or on High for 2 to 3 hours, or until apples are tender when pierced with the tip of a knife. Serve hot, at room temperature, or chilled.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered.
Variation:
Substitute orange marmalade for the sugar, and add 2 (3-inch) strips of orange zest to the slow cooker.