Maple baked apples with dried fruit and nuts from The Last Course: The Desserts of Gramercy Tavern (page 70) by Claudia Fleming and Melissa Clark (co-author)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Prune-Armagnac ice cream; Guinness stout ginger cake; Ginger ice cream; Yogurt sorbet

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on June 02, 2013

    Absolutely fantastic. Was able to get the dried cherries, figs and almonds bulk so it wasn't too expensive but otherwise this would be cost prohibitive. We loved this and I would make it again without hesitation. The best bites were the ones on top - the ones that remained crispy. Next time I might cut the apple in 1/2 and mound the topping on top of it instead of doing them stuffed.

  • jzanger on February 26, 2012

    These were incredibly good and satisfying after a heavy meal. Having never made baked apples before, I struggled with the coring part, but the rest was a breeze. I added about 1/4 tsp ground ginger to the fruit and nut mixture and only used 5 apples (medium sized) to stuff instead of 6. Apple cider is a must and I suggest adding a splash of applejack to the syrup as it reduces. Use your darkest/highest quality maple syrup as well!

  • ComeUndone on November 06, 2010

    Perfect example of everything a baked apple should be. Maple permeates the apples too. Very nice. http://www.flickr.com/photos/wscwong/5151950153/

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.