Warmed Cinnamon Apples & Caramel Cider Sauce - cooking recipe

Ingredients

1/4 cup pecans, coarsely chopped, candied
4 pink lady apples, Ida
1/4 cup raisins, golden
1/2 teaspoon cinnamon, fresh ground
2 1/2 tablespoons brown sugar, dark
2 tablespoons unsalted butter, small cubes
1 tablespoon orange rind, grated
1 teaspoon flour
1/2 cup apple cider
1/2 cup brown sugar, dark
2 tablespoons orange juice
1/4 cup juice (reserved apple baking juices)

Preparation

Preheat oven to 350 degrees.
Peel the skin from the top third of each apple.
With a melon baller or a paring knife core the apples, leaving the bottom intact so that it can hold the delicious filling.
In a bowl combine the pecans, raisins, sugar, butter, orange rind, flour and cinnamon, blend well.
Gently stuff the apples with the mixture.
Place the filled apples upright in a small baking dish and pour the apple cider over top of the apples.
Cover with tin foil and bake for 45 minutes.
Remove the apples from the oven, (keep them covered) drain the cider, into a small pot and cook over medium heat for 5 minutes, set aside until needed.
In a small pan, on medium, heat the sugar and orange juice until sugar dissolves.
Bring to a boil and simmer for 5 minutes or until sugar has turned a golden color.
Carefully pour the reserved apple cider into the orange sugar mixture. It will bubble and spit, once it has stopped then slowly stir to blend together.
When ready to serve pour sauce over the apples and enjoy.