Pomegranate-Cider Baked Apples With Sugared Piecrust Strips

Prep: 15 min., Cook: 20 min., Bake: 42 min., Stand: 10 min. Pomegranate juice is reduced when the consistency changes from liquid to a syrup-like thickness.

Yield: Makes 8 servings

Ingredients

• 3/4  cup  chopped pecans
• 1  (16-oz.) bottle pomegranate juice
• 3/4  cup  apple cider
• 1/2  cup  firmly packed light brown sugar
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  black pepper
• 8  small Granny Smith apples, cored
• 1/4  cup  butter, cut into pieces
• Sugared Piecrust Strips

Preparation

1. Place pecans in a single layer on a baking sheet. Bake at 350° for 10 to 12 minutes or until nuts are toasted.

2. Cook pomegranate juice in a large saucepan over medium-high heat, stirring often, 18 to 20 minutes or until reduced to 1/3 cup. Remove from heat, and carefully stir in apple cider. Pour cider mixture into a lightly greased 8-inch square baking dish.

3. Stir together brown sugar, next 3 ingredients, and toasted pecans.

4. Cut 1/2 inch from top of each apple. Place about 3 Tbsp. of pecan mixture into each apple cavity, pressing down and mounding on top. Arrange apples in baking dish with cider mixture. Top apples evenly with butter.

5. Bake apples at 400° for 30 minutes or until apples are tender and sauce is slightly thickened. Let stand 10 minutes. Place apples in serving bowls; spoon sauce from baking dish over apples, and serve with Sugared Piecrust Strips.