From Chef Jonathan Perno
Of Los Poblanos Historic Inn & Organic Farm
4 Arkansas Black Apples, Cored
1 cup Water
1/4 Teaspoon Fresh Grated Nutmeg
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
1/8 Teaspoon Ground Allspice
1/2 Cup Maple Syrup
1/4 to 1/2 Cup Fine Chopped Green Chile
1/2 Cup Butter
1/2 cup Toasted Chopped Pecans
Pre-heat the oven to 375 degrees. Wash and core the apples. Set them aside. In a mixing bowl add together the water, nutmeg, cinnamon, ginger, allspice, and maple syrup. Mix until combined. Place the apples in a baking dish with room to spare. Pour the liquid mixture over the apples. In a separate bowl mix together the green chile and the pecans and half the butter. Stuff the apples with this mixture. Divide the remaining butter into small pieces and place them around the pan. Cover the pan with foil and bake for 45 to 60 minutes.
Check the apples with a skewer, if the skewer is removed easily then remove the apples from the oven and allow them to cool.
Arkansas Black Apples are a medium size apple and good for long storage up to six months, thick dark skin, tart and sweet and very juicy. Can’t find Arkansas Black apples? You can substitute Rome, Pink Lady, Jonathan’s or a Granny Smiths.