Baked Apples Stuffed with Mincemeat

Got some leftover mincemeat? Here's a good way to use it up. Really, I'm embarrassed to call this a recipe but not embarrassed enough not to post it.

I used Cortland apples and I forgot to cut that little strip around the equator with the result that at least 2 of my apples split open. It ain't too serious; they could just look a little neater. These were greeted with great enthusiasm, even by Mr. Ferdzy who is not the world's biggest mincemeat fan.

We're off to Mississauga today for an assessment on Mom's third operation on her first eye. If all is well, maybe they can start to think about the first - and oh how I hope, only - operation on her second eye. 

1 apple is 1 serving
50 minutes - 10 to 15 minutes prep time

All Amounts Are Per Serving:
1 medium-large baking apple
2 teaspoons unsalted butter
3 tablespoons liquid - juice, rum, or water and honey
about 1/3 cup mincemeat

Preheat the oven to 375°F.

Cut the cores out of however many apples you plan to bake, and peel off a thin strip around the equator. Use apples which will soften up nicely while baking, such as Cortland, Empire, Gala, Mutsu, Northern Spy, etc.

Put them in a preferably fairly snug baking dish with the butter and juice or other liquid under them. Use apple juice, orange juice, or a mixture of rum or sherry with a little water and honey - just a little bit will do.

Fill the apples with the mincemeat. Bake for 30 to 45 minutes, until soft.  Serve with cream, custard, ice cream, or just the baking liquid poured over them.




Last year at this time I made Apple Praline Cake - a much more effortful endeavor but also cake, so there's that.

Posted in: Ontario Food