Recipe information
Yield
Makes 4
Ingredients
4
thick-skinned, mildly sweet apples, such as Rome Beauty
3
tablespoons packed dark-brown sugar
2
tablespoons unsalted butter, softened
2
tablespoons finely chopped toasted pecans, plus more for sprinkling
1
/2 large vanilla bean, halved lengthwise, seeds scraped and reserved
1
/8 teaspoon salt
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Preparation
Step 1
Preheat the oven to 375°F. Using a cylindrical apple corer, core the apples three-quarters of the way down. Fit snugly in an ovenproof skillet or a loaf pan.
Step 2
Stir together the sugar, butter, nuts, vanilla seeds, and salt in a small bowl. Divide the sugar mixture among the apples (about 2 teaspoons each). Sprinkle with nuts. Bake until the apples are soft, about 1 hour. Serve warm with pan syrup spooned on top.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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