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 Minutes
Cook Time
1 Hours
Pellets
Maple
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
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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