Wednesday, July 27, 2011


Cinnamon-Roasted Apples with Pecans


  • 1 cup pecans
  • 1/4 cup packed brown sugar
  • 2 tablespoons fresh lemon juice
  • 4 apples
  • 4 cinnamon sticks, plus more for garnish (optional)
  •  vanilla ice cream


  1. Preheat oven to 220 degrees. Spread pecans in a baking dish, toast until fragrant, 3 to 5 minutes. Remove pecans, and set aside (or store in a resealable plastic bag, up to 1 day).
  2. In a large bowl, combine sugar, lemon juice, and 1/4 cup water. One at a time (to prevent them from turning brown), halve apples through the stem end, core, using a melon baller, and immediately toss with sugar mixture.
  3. Arrange apples, cut side down, in baking dish; pour sugar mixture over. Tuck in cinnamon sticks; cover dish with foil. Bake until apples are easily pierced with the tip of a knife, 15 to 20 minutes.
  4. Serve apples with ice cream, topped with pan juices and pecans. Garnish with cinnamon sticks, if desired.


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The Boutique Markets Team