Local Seasonal Menu: What To Eat This Winter

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Baked Apples with Pecan-Maple Filling
Yield: 6 servings

6 apples (red or green)
1 cup chopped pecans
1 cup maple syrup
3 tablespoons unsalted butter, melted
11/2 teaspoons cinnamon
3/4 teaspoon vanilla extract
3 cups apple cider

Preheat oven to 350 degrees F. Wash the apples and remove the core, leaving the apple whole. Combine pecans, maple syrup, melted butter, cinnamon and vanilla extract in a small bowl. Place the cored apples in an 8 x 8 x 8- inch baking pan and fill each apple with 1/6 of the pecan mixture. Pour apple cider in bottom of baking pan. The liquid should measure 1/2-inch deep; add water if necessary. Bake in preheated oven for one hour or until apples are tender when pierced with a knife. Pour baking liquid in small saucepan and reduce to 1/2 cup. Garnish apples with reduced liquid. Serve immediately.

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