Stuffed Apples Baked in Apple Brandy (Gefüllte Apfeln im Apfel Weinbrand)

Cuisine, December 1979

1 hour — 10 Servings

Ingredients

2⁄3	cup	dried currants
1 1⁄4	cup	apple brandy (separated)
1 1⁄2	cup	ground toasted hazelnuts
1⁄2	cup	dark brown sugar (packed)
1⁄2	cup	whipping cream
1⁄2	teaspoon	ground cinnamon
1⁄4	teaspoon	ground nutmeg
10	large	baking apples
2⁄3	cup	apple cider
1	cup	honey
3⁄4	cup	whole cranberry (or lingonberry sauce)
		watercress

Instructions

Combine currants and 1/2 cup of brandy in large bowl. Let stand 15 minutes. Stir in hazelnuts, sugar, cream, cinnamon and nutmeg. Cut ¼ inch slice from tops of apples; remove cores to 1/2 inch from bottom, making 1-inch-wide-hollow. Arrange apples ½ inch apart in shallow baking pan. Spoon currant mixture into centers of apples. Pour 2/3 cup of brandy and the cider around apples. Spoon honey over apples.

Baked apples uncovered, basting frequently with pan juices, until apples are tender, 30 to 45 minutes. Arrange on serving plate. Top with cranberry sauce; garnish with watercress; serve with pan juices.