Stuffed Apples

Ingredients

• Remove a thick slice from the stem end of apples
• To one-third the pulp cut in small pieces
• add an equal quantity of Maraschino cherries
• and pecan nut meats broken in pieces
• add one teaspoon sugar to each apple cup

Method

1. 1

   Scoop out the pulp of the apples to leave apple cups.

2. 2

   Place the chopped pulp, cherries, and pecans in a shallow pan.

3. 3

   Bake long enough to soften the apple, but not long enough to lose its shape.

4. 4

   Remove from oven and add one teaspoon each of Maraschino and Sherry to each cup.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 51. The excerpt below is the record exactly as published.

STUFFED APPLES. Remove a thick slice from the stem end of apples, and scoop out the pulp; leaving apple cups. To one- third the pulp cut in small pieces, add an equal quantity of Maraschino cherries cut in pieces and pecan nut meats broken in pieces. Place in a shallow pan, and add one teaspoon sugar to each apple cup

Cook this with the app: pantry check, scaling, and the assistant.