Warm or cold. Baked Apples are so yummy! They remind me of so many great memories of my childhood in France. Every winter, I am baking apples. I love them!

This is my new version of a french treat with a little twist: American Pale Ale Beer Jelly with roasted pecans in the middle.

This is my recipe:

Servings: 6

Preparation time: 15 minutes

Cooking time: 90 minutes

INGREDIENTS

6 to 12 apples

For this recipe, I have used Northern Spy Apples. You can also use Cortland, Gala or Russet. There are so many options.

80 to 120 grams toasted pecans (depending of the size of the apples)

How to toast the pecans?

Preheat oven to 350°F. Lightly sprits on a baking sheet with cooking oil. Spread pecans on rimmed baking sheet. Toast in the oven until nuts are aromatic and darker in colour for about 5 to 7 minutes. Cool, and coarsely chop them.

You have to watch them carefully as they can get easily scorched.

12 generous teaspoons of American Pale Ale Beer

Preparation

Preheat the oven to 300°F.

Rinse and dry the apples.

Carefully remove half of the core from the apples with a sharp knife or apple corer. Do not cut all the way through, and be careful not to split them in half. Place them on a baking dish.

Stuff each apple with 1 to 2 tablespoons of toasted pecan and 1 to 2 teaspoons of jelly.

Bake in preheated oven for 90 minutes (or more if apples are really big), until apples are tender.

You can eat them warm or cold. I keep them for several days in the fridge, I love them as a snack or a small treat.

Bon Appétit!

BEER JELLY IN THIS RECIPE