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Holiday Roasted Apple Pudding

Holiday Roasted Apple Pudding

By Traeger Kitchen

Traeger roasting apples in the fall make a fresh and zesty dessert. Ginger adds a hint of spice, raisins plump up to get juicy, and brown sugar seeps into the apples making them even more sweet. This hearty apple dessert will be a home run with any foodie.

Prep Time

25 Min

Cook Time

1 Hr

Pellets

Maple

Ingredients

Number of People Serving

6

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Units of Measurment:
main
1/2 Cup Cranberries, dried
1 Tablespoon Ginger, candied, finely diced
1 1/4 Cup Apple Cider, hot
6 Ounce cream cheese, softened
3 Tablespoon brown sugar, firmly packed
2 Tablespoon butter, softened
1/2 Teaspoon vanilla extract
1/2 Teaspoon ground cinnamon
1 Pinch ground nutmeg
1/4 Cup Walnuts, Chopped
6 Large Apple, crisp, baking
To Taste Walnuts, halves

Step

  • 1

    Put the cranberries and ginger, if using, in a small heatproof bowl and pour the hot apple cider over them. Let the mixture steep for 30 minutes, then drain, reserving the apple cider. Set aside.

  • 2

    When ready to cook, set the temperature to 350F and preheat, lid closed, for 10 to 15 minutes.

  • 3

    In a medium bowl, combine the cream cheese, brown sugar, butter, vanilla, cinnamon, and nutmeg and mix until smooth. Stir in the 1/4 cup of chopped walnuts and the reserved cranberries and ginger.

  • 4

    Core the apples, from the stem end, leaving the bottom intact. (If you accidentally punch a hole in the bottom, plug it with a marshmallow). Pare 1/2-inch of skin from the equator of the apple to keep the skin from splitting as it roasts. Spoon the filling into the apples.

  • 5

    Arrange the apples upright in a snug baking dish. Pour the reserved apple cider in the bottom of the dish.

  • 6

    Roast the apples until they are tender, 45 minutes to 1 hour, basting occasionally with the apple cider. Serve warm garnished with walnut halves.

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