Baked Stuffed Apples with Maple Cream

Stuffed with dates and pecans, then doused in a delicious maple-mascarpone sauce, these apples are elegant yet still wholesome and satisfying. They cover all your bases, with a little crunch, a little cream, and a whole lot of yum!


Greatist Collaboration: Baked Stuffed Apples with Maple Cream

8 Ingredients

4 apples, peeled
8 dried pitted dates, finely chopped
1/4 cup pecans, finely chopped
1 cup apple cider
2 tablespoons butter, divided
4 tablespoons brown sugar, divided
1/2 cup mascarpone cheese, chilled
2 tablespoons maple syrup


Preheat oven to 375 degrees.

Use a spoon to scoop out apple cores and seeds. Place apples in a small roasting pan.

Toss together dates and pecans, and divide stuff into apples. Press 1/2 tablespoon butter on top of each, followed by 1 tablespoon brown sugar each.

Pour apple cider into roasting pan. Roast apples for 45 minutes, using a spoon to drizzle some apple cider over apples every 15 minutes to keep them moist.

Five minutes before apples are done, whip together mascarpone and maple syrup. Remove apples from oven and place in individual bowls. Top with maple-mascarpone. Serve warm.

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