Stuffed Autumn Apples
From Cooking with Paula Deen, Sept/Oct, page 64

1. 2 large Golden Delicious or Gala apples
2. 1 to 1 1/2 cups apple cider
3. 1 tablespoon butter
4. 1 tablespoon firmly packed brown sugar
5. 1/4 teaspoon vanilla extract
6. 1/8 teaspoon ground cinnamon
7. 1/4 cup dried cherries
8. 1/4 cup merlot
9. 1 teaspoon sugar
10. 1/4 cup graham cracker crumbs
11. 1/4 cup sliced almonds
12. Granola Topping
13. Caramel Sauce

1. Preheat oven to 350°.
2. Cut 1/8 inch from tops of apples. Using a melon baller, remove core, cutting to but not through bottom of apple. Hollow out apple, leaving a 1/4-inch-thick shell, reserving apple flesh for filling. Place apples in a 9-inch baking dish, and fill apple shells with cider. Bake 15 to 20 minutes, or until apples are slightly tender. Drain, dicarding cider.
3. In a small saucepan, combine apple flesh, butter, brown sugar, vanilla, and cinnamon. Cook, over medium-high heat, about 5 minutes, or until apple flesh is tender.
4. In a small skillet, combine cherries, merlot, and sugar. Cook over medium heat, 3 to 4 minutes, or until wine is absorbed. Add cherry mixture to apple mixture, stirring to combine. Stir in graham cracker crumbs and almonds. Spoon filling inside prepared apples. Sprinkle with Granola Topping, and serve with Caramel Sauce.


Caramel Sauce

From Cooking with Paula Deen, Sept/Oct 2007, page 64
1. 1/2 cup firmly packed brown sugar
2. 1 1/2 tablespoons water
3. 3 tablespoons butter
4. 1/4 teaspoon vanilla extract
In a small saucepan, combine brown sugar and water. Cook, whisking constantly over medium-high heat for 2 minutes. Add butter and vanilla; cook 3 minutes, or until thickened, whisking constantly.

Yields 0.75 cup


Granola Topping

From Cooking with Paula Deen, Sept/Oct 2007, page 64

1. 1/4 cup honey and oat granola
2. 1/8 cup dried cranberries
3. 1/8 cup sliced almonds
4. 1/2 teaspoon firmly packed brown sugar
5. 1 teaspoon honey
1. Preheat oven to 350°.
2. In a 9-inch baking pan, combine granola and remaining ingredients. Bake for 10 to 15 minutes, or until lightly browned. Pour onto wax paper; cool completely.
Yields 1 cup