• 4 apples
  • 1/2 cup cooked wild rice (we like Lundberg Organic Wild Rice)
  • 6 prunes, coarsely chopped
  • 2 Tbsp maple syrup
  • 2 Tbsp slivered almonds or chopped walnuts
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • pinch of ground cloves
  • pinch of salt
  • 1 Tbsp unsalted butter, cut into quarters
  • 1 cup spiced rum or brandy (or apple cider)


Prep: 30 Minutes
Cook: 25 Minutes
  1. Heat the oven to 375°F.
  2. Core the apples with a melon baller or paring knife, keeping the bottom ¼-inch of the apple intact. Set in a 9 x 9-inch baking dish or 9-inch pie plate.
  3. In a small bowl, mix together the wild rice, prunes, syrup, almonds or walnuts, cinnamon, allspice, cloves, and salt. Stuff tightly into the apples and top each with a pat of butter. Pour the rum around the apples. Cover loosely with aluminum foil and bake for 20 minutes.
  4. Carefully remove the foil and bake until a butter knife easily slips through the apple peel, about 25 minutes more.
  5. Serve drizzled with the cooking liquid alongside some sweetened crème fraiche, boozy whipped cream, or brown butter gelato.