Samuel Adams® OctoberFest Baked Apples with Dried Fruit and Nuts

Samuel Adams® adds a smooth and malt-y upgrade to classic baked apples. Stuffed with dried fruit and nuts, this fall-inspired dish will warm you from the inside out.

Serves: 6Prep: 30 minutesCook: 30 minutesTotal: 1 hourDifficulty: Easy

Serves: 6

Ingredients

  • 1/3 cup firmly packed light brown sugar
  • 3 tablespoons roughly chopped dried cherries
  • 3 tablespoons chopped dried figs
  • 2 tablespoons roughly chopped sliced, toasted almonds
  • 2 tablespoons roughly chopped toasted pecans
  • 6 large apples, cored
  • 3 tablespoons unsalted butter, cut into 6 pieces
  • 1/2 cup Samuel Adams® OctoberFest beer
  • 2 tablespoons pure maple syrup

Directions

  • Preheat oven to 400°F.
  • In small mixing bowl, combine sugar, cherries, figs, almonds and pecans.
  • In shallow baking dish, arrange apples, cored ends up.
  • Stuff fruit and nut mixture into apples. Place butter on top of filling. Pour beer and maple syrup into pan. Bake about 30 minutes, until tender.
  • Approximately every 5 minutes, baste apples with sauce from pan.
  • Transfer baked apples to serving platter. Pour remaining liquid into a saucepan.
  • Over medium-high heat, bring sauce to a boil; reduce heat slightly, simmer until syrupy.
  • Spoon sauce over apples.

Recipe Information

Serves: 6

Ingredients

  • 1/3 cup firmly packed light brown sugar
  • 3 tablespoons roughly chopped dried cherries
  • 3 tablespoons chopped dried figs
  • 2 tablespoons roughly chopped sliced, toasted almonds
  • 2 tablespoons roughly chopped toasted pecans
  • 6 large apples, cored
  • 3 tablespoons unsalted butter, cut into 6 pieces
  • 1/2 cup Samuel Adams® OctoberFest beer
  • 2 tablespoons pure maple syrup

Directions

  • Preheat oven to 400°F.
  • In small mixing bowl, combine sugar, cherries, figs, almonds and pecans.
  • In shallow baking dish, arrange apples, cored ends up.
  • Stuff fruit and nut mixture into apples. Place butter on top of filling. Pour beer and maple syrup into pan. Bake about 30 minutes, until tender.
  • Approximately every 5 minutes, baste apples with sauce from pan.
  • Transfer baked apples to serving platter. Pour remaining liquid into a saucepan.
  • Over medium-high heat, bring sauce to a boil; reduce heat slightly, simmer until syrupy.
  • Spoon sauce over apples.