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Almond-Stuffed Apples

1/2 cup slivered almonds
1/4 cup sugar
2 Tbsp. water
1/4 tsp. almond extract
6 medium cooking apples (such as Rome Beauty, Granny Smith, or Jonathan)
1/4 cup butter, melted
1/2 cup fine dry bread crumbs
1/2 cup whipping cream
2 Tbsp. powdered sugar
1/2 teaspoon vanilla

Place slivered almonds in a blender container or food processor
bowl. Cover and blend or process until nuts are finely ground. Add
sugar, water, and almond extract. Cover and blend or process until
mixture is nearly smooth: set aside.

Peel apples. Cut off about 1/2-inch from bottom of each apple so
it will stand upright. Use an apple corer to core apples. Brush
apples with melted butter. Roll apples in the fine dry bread crumbs
to completely cover. Place in a 2-quart rectangular baking dish.
Spoon almond mixture evenly into centers of apples. Bake apples in
a 350 degree F oven for 70 to 80 minutes or until tender.

In a chilled bowl, combine whipping cream, powdered sugar, and
vanilla. Beat with chilled beaters of an electric mixer on medium
speed until soft peaks form. Spoon over warm baked apples. Makes
6 servings.


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