Caramel-Pecan Baked Apples
½ oz, chopped (1 tablespoon)
1 Tbsp, dark, coarsely chopped
packed brown sugar
2 large, Rome variety
1 tsp, cold, cut into small pieces
regular caramel topping
2 Tbsp, sauce
- Preheat the oven to 375°F. Pour 1/4 cup water into an 8-inch square baking dish.
- Toss together the dates, raisins, pecans, brown sugar, cinnamon, and nutmeg in a small bowl. Core the apples with a small knife, but do not cut all the way through to the bottoms. Peel about 1/2 inch of skin from the tops of the apples. Fill the apples with the date mixture; stand in the baking dish and dot the filling with the butter.
- Transfer the apples to dessert plates with a slotted spoon. Drizzle with the caramel sauce. Yields 1 baked apple and 1 tablespoon caramel sauce per serving.