Best 12 Larras Baked Spiced Apples And Oranges Recipes

SPICED BAKED APPLES

Steps:

• Preheat oven to 400℉ and spray a baking pan with cooking spray.
• Slice apples in half, and then cut into medium slices. Add lemon juice, sugar, cardamom, pepper, cinnamon, nutmeg, and ginger to a bowl. Add apple slices and toss until coated.
• Spread coated apple slices into baking pan. Bake for 40-45 minutes, until softened and fragrant.

LARRA'S BAKED SPICED APPLES AND ORANGES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, toss together the apples, oranges, brown sugar, Cheddar cheese, and walnuts. Spread evenly in a 9x13 inch baking dish. Sprinkle crushed crackers evenly over the fruit.
• Melt the butter in a small saucepan over medium heat and whisk in flour, cinnamon, nutmeg, cloves and baking powder. Drizzle over the crackers, then drizzle the creamer over the casserole. Cover with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven. Remove from the oven and uncover. Stir gently to fold in the crust.

SPICED BAKED APPLES

Steps:

• Combine raisins, nuts and orange zest; set aside. In a saucepan, bring brown sugar, water, butter, cinnamon and nutmeg to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Core apples and place in an ungreased 1-1/2-qt. baking dish; fill with raisin mixture. Pour sugar mixture over and around apples. Bake, uncovered, at 350° for 30-35 minutes or until apples are tender. Let stand 15 minutes before serving.

BAKED APPLES

Steps:

• Preheat the oven to 375 degrees F.
• Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.
• Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core.
• Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour.

LARRA'S BAKED SPICED APPLES AND ORANGES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, toss together the apples, oranges, brown sugar, Cheddar cheese, and walnuts. Spread evenly in a 9x13 inch baking dish. Sprinkle crushed crackers evenly over the fruit.
• Melt the butter in a small saucepan over medium heat and whisk in flour, cinnamon, nutmeg, cloves and baking powder. Drizzle over the crackers, then drizzle the creamer over the casserole. Cover with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven. Remove from the oven and uncover. Stir gently to fold in the crust.

APPLE ORANGE BREAD

Steps:

• In a blender or food processor, process apples, orange and raisins until finely chopped; set aside. , In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition; beat until light and fluffy. Beat in extract. Combine dry ingredients; add to creamed mixture alternately with orange juice. Stir in fruit mixture and nuts. , Pour into three greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

BAKED APPLES (POMMES BONNE FEMME)

Steps:

• Preheat oven to 350 degrees. Fit apples snugly in a medium oval baking dish (apples should not tip over).
• In a small bowl, combine sugar, butter, and orange zest until well incorporated. Transfer to a piping bag; pipe butter mixture into each apple, dividing evenly. Add 2 tablespoons water to baking dish.
• Bake, basting twice with pan juices, until apples are tender but not falling apart, 40 to 50 minutes.
• Transfer baking dish to a wire rack. Add a heaping tablespoon of jam to each apple; sprinkle each with a scant tablespoon of hazelnuts. Serve warm with cookies, if desired.

SPICED PIRATE BAKED APPLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, butter, cinnamon, and nutmeg together in a bowl.
• Cut the core out of each apple leaving the bottom intact to form a well. Stuff each apple with the brown sugar mixture, filling almost to the top. Place a few blueberries on top of the filling and finish with a layer of brown sugar mixture. Press a few raisins into the brown sugar mixture.
• Pour enough water into a shallow baking dish to cover the bottom; add walnuts, rum, vanilla extract, and cornstarch and mix well.
• Arrange apples in the water mixture and cover the dish with aluminum foil.
• Bake in the preheated oven until apples are slightly tender, about 20 minutes. Remove foil and bake until sugar begins to caramelize, water mixture is thickened, and apples are tender, about 15 minutes more. Stir the water mixture and spoon it over the apples. Cool apples for about 5 minutes before serving.

BRAISED APPLES WITH ORANGE SAUCE

Steps:

• Preheat oven to 325 degrees. Carefully pare the peel from the oranges and cut into julienne strips. Simmer the strips for 10 minutes in water. Drain and rinse. Squeeze the juice from the oranges, strain and set aside.
• Peel and core the apples and put them in a bowl with water to cover and add the juice of the lemon to prevent them from discoloring.
• Drain the apples. Using 2 tablespoons butter, grease a flameproof baking dish just large enough to hold them comfortably. Put a teaspoon butter in each apple. Sprinkle with sugar. Add 2 tablespoons of the cognac, white wine and orange juice. Bring to simmer on top of the stove, cover loosely with foil paper and put into the oven.
• Bake for 25 minutes, checking occasionally to make sure that the liquid remains at a simmer and that the apples are not overcooking. If they cook too long, they will collapse.
• When the apples are done, arrange them on a serving dish. Add the jelly to their cooking juices and bring to boil. Stir in remaining cognac and orange peel. Cook for a minute or two, or until the sauce is thick enough to coat the spoon. Pour over the apples. Serve at room temperature, with the cream in a small jug.

BAKED APPLES

Steps:

• Thaw your puff pastry.
• Pre-heat oven to 350 *F.
• Core and peel apples **DO NOT CUT**.
• Mix cinnamon and sugar in a bowl.
• Place each apple on individual puff pastry sheet.
• Fill center of apple with cinnamon sugar mix.
• Cover apple on all sides with pastry.
• Place on greased cookie sheet.
• In a separate bowl mix wisk egg and brush egg onto pastry.
• Bake for 30 minutes or until golden brown.
• Serve hot with vanilla ice cream.

BAKED APPLES WITH RAISINS

Steps:

• Preheat oven to 375°F. Using melon baller, scoop out stem, core and seeds of apples, leaving bottom intact. Using vegetable peeler, peel skin off top half of each apple. Arrange apples, cavity side up, in 13x9x2-inch glass baking dish.
• Stir raisins and sugar in small bowl to blend. Pack about 2 tablespoons raisin mixture into cavity of each apple. Sprinkle any remaining raisin mixture into dish around apples. Pour juice over and around apples. Dot apples with butter.
• Bake apples 15 minutes; baste with juices. Continue to bake until apples are slightly puffed and tender, basting every 10 minutes, about 1 hour 10 minutes. Transfer baking dish to work surface; let apples stand 10 minutes, basting occasionally.
• Transfer apples to bowls. Spoon pan juices over and serve warm.

APPLE & ORANGE SPONGE CAKE

Steps:

• Preheat the oven to 180C
• Put the apples,orange juice and rind in a 24x33cm roasting tin,and drizzle with honey. Roast in the oven for 15 minutes,take out,stir,and put back for another 15 minutes. Then take out a leave to cool. Leave the oven on.
• Put the sugar and butter into a mixing bowl and beat until light and soft. Beat in the eggs one by one. Sieve the flour and baking powder into the mixture and mix well.
• Add the cooled apples and stir together with a spoon.
• Butter and flour the same roasting tin that you roasted the apples in. Pour the mixture in to the tin. Bake for 25-30 minutes until well risen or until nice and golden.