baked bourbon apples with maple cinnamon walnuts
these are so easy to make, but look spectacular to a group of friends and/or family. if you don’t consume alcohol you can easily substitute the bourbon with some flavored agave or apple or pear juice.
- core some apples, one per person is enough. if you don’t have an apple corer, just use a paring knife. be careful not to poke through the bottom, though!
- place the apples in a baking pan, or in individual ramekins.
- in the center holes you just created, pour in each: 1 tbsp pure maple syrup, 1 tbsp bourbon*, and 1 tbsp apple cider. if it spills out, don’t worry about it at all - it’s good to have some liquid in the pan here. (*you can use a non-alcoholic alternative as mentioned above. if you’re out of bourbon but still want the alcohol, you can freely use amaretto, wine, or brandy. [apple brandy would be especially good in this!])
- sprinkle cinnamon and nutmeg over the tops of the apples, and stick a whole cinnamon stick in the liquid of each.
- bake at 450F for 20-30 minutes, or until the apples are soft but not mushy.
a few minutes before the apples are done, make the walnuts.
- pour into a small sautee pan about 1/3 cup walnuts per person you’re serving.
- drizzle maple syrup over them and dust on some cinnamon.
- stirring constantly, let them cook on medium heat for just a few minutes.
- let cool on some parchment paper until the apples are done.
to serve, place each hot apple in a bowl and cut it into slices. sprinkle the walnuts over top and enjoy!
since our vegan ice cream post turned out to be a huge hit (our most noted post yet!) i thought we’d follow it up with different versions.
this one is simple, just like the chocolate recipe: just add in chopped walnuts when processing in your food processor/blender, and sprinkle some brown sugar on top for a little extra sweetness. it’s like a dessert version of banana nut pancakes mmmm
after some feedback from the original post, i’m going to add a few extra tips to make your ice cream perfect every time. the concept of the ice cream is simple, but so is a peanut butter and jelly sandwich - and those can be made terribly, if you don’t know what you’re doing. my two extra tips:
- choose bananas that are a little spotty. green bananas are a little bitter, and aren’t suited for dessert. slice them up when the skin starts to turn brown.
- do not over-process! this will turn the soft-serve texture into runny, mushy baby food texture.
good luck, and we hope you find it as tasty as we do!