Stuffed Baked Apples


Preparation info

  • Difficulty


  • Serves


Appears in

Home Made Christmas

Home Made Christmas

By Yvette van Boven

Published 2018

  • About

These apples are terrifically delicious with ice cream, unsweetened crème fraîche, or cold custard, but I place them with the side dishes, as they work so well in a hearty meal: Serve them with sauerkraut and the pheasant of. Isn’t it fun?


  • 1 (750-ml) bottle apple cider
  • 2 tablespoons butter
  • 4 large apples (Fuji)
  • About cup (150 g) mincemeat
  • ¾ cup (75 g) walnuts, coarsely chopped
  • 1 tablespoon chopped stem ginger in syrup



Cook the apple cider and butter in a saucepan until reduced to one third the mixture’s original volume. Cover and set aside until ready to bake.

Core the apples with an apple corer. Do this generously, making a wide opening so that you can really fill them. Mix the mincemeat with the walnuts. Fill the cavities of the apples with the mixture. Position them in a baking dish and cover until ready to bake. (Refrigerate them if they need to stand for a while).


Let the apples come to room temperature and pour the reduced cider around them.

Preheat the oven to 350°F (180°C).

Slide the apples into the oven and bake them for 25 minutes until they release some liquid and are nicely tender. Spoon the cider over the apples once or twice while they’re baking to prevent them from drying out. Serve warm.