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Baked Golden Apples

From Italian Cooking and Living, October/November 2004

    4 golden delicious apples, halved, core and seeds removed
    1/2 cup apricot preserves
    1/4 cup Amaretto liqueur
    8 tablespoons butter
    1/4 cup slivered almonds, toasted
Using a melon baller, scoop out about 1 inch of pulp from the center of each apple half. Chop the extracted pulp, combine it in a bowl with the apricot preserves and the Amaretto, and mix. Spoon the mixture back into the cavity of the bottom halves of the apples, and arrange them in a baking dish. Place 2 tablespoons of butter on top of the filling, and cover with the top halves of the apples. Pour 2/3 cup of water into the dish, and place in the oven. Bake for 40 minutes, basting with the juices halfway through the baking time. Remove from the oven, and transfer the apples to a platter. To serve, sprinkle with the almonds, and drizzle with the cooking juices. Serves 4

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italian cooking and living magazine
The Magazine of La Cucina Italiana