Cook Time: 50 minutes
Prep Time: 10 minutes
Ready In: 1 hour
Make Sure You Have: a melon baller
2 tbsp unsalted butter
2 tbsp brown sugar
2 1/4 cups fresh apple juice or apple cider, divided
1/3 cup golden raisins
1/3 cup sour cherries
Caramel Sauce, homemade or store bought
6 scoops vanilla ice cream
1/3 cup pecan pieces, toasted
1/3 cup slivered almonds, toasted
1. Preheat the oven to 350°F.
2. Halve the apples and core them. Place the apples in a single layer in a baking dish cut side up. (If they wont lay upright, slice a thin piece off the bottom of each apple.)
3. Pour 3/4 cup of the apple juice over the apples Place 1 teaspoon each of the butter and the brown sugar in the middle of each apple. Cover the pan with aluminum foil.
4. Bake the apples until a small sharp knife easily pierces the flesh and they still retain their shape, about 30 minutes.
5. While the apples are cooking, combine the remaining 1 & 1/2 cups cider, golden raisins, and the sour cherries in a medium saucepan over medium heat. Bring it to a boil and then cook at a low simmer until the fruit is soft, about 5 minutes.
6. With a slotted spoon, remove the fruit, placing it in a small bowl. Increase to high heat and reduce the cider to 1/2 cup, about 5 minutes. Stir the sauce back into the fruit. Warm the caramel sauce in a double boiler or in a microwave.
1. Place a baked apple half on each of 6 dessert plates. Spoon the fruit around the apples. Place a scoop of vanilla ice cream on top of each apple and sprinkle some pecans and almonds over and around the apples. Drizzle the caramel sauce over the ice cream. Serve immediately.
1. The apples can be baked a day in advance; kept refrigerated, and reheated in a preheated 350°F oven for 15 minutes. The dried fruit can be made a day ahead, kept refrigerated, and reheated in a double boiler or in a microwave.