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Amaretto Baked Apples |
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Serves: 6 (Mele al’Amaretto)Category: Fruit Desserts Amaretto is a sweet liqueur; amaretti are crisp cookies. Both of these Italian products are flavored with two kinds of almonds--the familiar variety, plus a slightly bitter almond that is not eaten on its own, though it is frequently used in Italy to flavor desserts. Amaro means "bitter," and both the liqueur and the cookies take their name from these almonds. Both are widely available--the cookies in specialty shops and by mail order and the liqueur in many liquor stores. The most familiar brand of amaretti cookies is packaged in distinctive red tins or boxes. The cookies are wrapped in pairs in pastel tissue paper. There are other brands of amaretti that pack the cookies loose in bags. I always have amaretti in the house. They keep a long time and are nice with a cup of tea, or as an ingredient in a number of sweet and savory dishes. Golden delicious are the apples I prefer for baking. The locally grown ones are sweet and crisp, yet they hold their shape nicely when baked. 6 baking apples, such as golden delicious 6 amaretti cookies 6 tablespoons sugar 6 tablespoons sugar 2 unsalted butter 6 tablespoons amaretto or rum Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
1 Place a rack in the center of the oven. Preheat the oven to 375°F. Butter a baking dish just large enough to hold the apples standing upright. 2 Remove the apple cores and peel the apples about two-thirds of the way down from the stem end. 3 Place the amaretti cookies in a plastic bag and crush them gently with a heavy object, such as a rolling pin. In a medium bowl, blend the crumbs with the sugar and butter. 4 Stuff a little of the mixture into the center of each apple. Spoon the amaretto over the apples. Pour 1 cup water around the apples. 5 Bake 45 minutes or until the apples are tender when pierced with a knife. Serve warm or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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