Best Baked Apples with Dried Apricots and Almonds
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Appears in Cook's Illustrated January/February 2010
Switching from a baking dish to a skillet was just one step toward ridding this famously frumpy dish of wan flavor and mushy texture.
WHY THIS RECIPE WORKS
Choosing the right apples—Granny Smiths—was the first step to developing a baked apple recipe with good texture and flavor. Peeling the apples kept them from getting mushy in the oven, while sautéing their top edges before stuffing them wit...