Poisoned Apple
Indulge in a wickedly delightful treat with this "Poisoned Apple" recipe—a spooky yet sophisticated spin on a classic baked apple dessert. Perfect for Halloween parties or fall gatherings, these apples are stuffed with a luscious filling of brown sugar, cinnamon, nutmeg, cranberries, and pecans. Baked to tender perfection, they’re then drizzled with a homemade caramel glaze that can be tinted with red or black food coloring for a dramatic, eerie touch. For an extra dose of magic, sprinkle with edible glitter before serving! With just the right balance of sweetness and spice, this enchanting dessert is as eye-catching as it is delicious. Serve warm for a cozy, hauntingly good dessert experience.
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Recipe Information
Ingredients
- 4 pieces Large red apples (e.g., Honeycrisp or Fuji)
- 4 tablespoons Brown sugar
- 4 teaspoons Unsalted butter
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 4 tablespoons Cranberries or raisins
- 4 tablespoons Chopped pecans or walnuts
- 1 cup Granulated sugar
- 0.25 cup Water
- 10 drops Red or black food coloring (optional)
- 1 teaspoon Lemon juice
- to taste Edible glitter (optional)
Instructions
Preheat your oven to 375°F (190°C).
Wash and core the apples, leaving the bottoms intact to create a cavity for the filling.
In a small bowl, mix the brown sugar, cinnamon, nutmeg, cranberries (or raisins), and chopped pecans (or walnuts).
Stuff each apple with the spiced filling mixture, pressing lightly to pack it tightly.
Top each stuffed apple with 1 teaspoon of unsalted butter.
Place the apples in a baking dish and pour a small amount of water (about 1/4 cup) into the bottom of the dish to keep the apples moist during baking.
Bake the apples in the preheated oven for 25-30 minutes, or until they are tender but still hold their shape.
While the apples are baking, make the caramel glaze. In a small saucepan over medium heat, combine the granulated sugar and water. Stir gently until the sugar dissolves.
Once the sugar has dissolved, stop stirring and allow the mixture to come to a boil. Continue cooking until the caramel turns a deep amber color, about 8-10 minutes.
Remove the saucepan from heat and quickly stir in the lemon juice. If using food coloring, add the drops at this point and stir gently to achieve the desired color.
Let the caramel cool slightly before carefully drizzling it over the baked apples. Sprinkle with edible glitter if desired.
Serve warm and enjoy your spooky 'Poisoned Apple' dessert!
Nutrition Facts
Calories |
1685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 24 mg | 1% | |
| Total Carbohydrate | 358.0 g | 130% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 325.4 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1074 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
