Fragrant, tender baked apples, stuffed with a mixture of brown sugar, pecans, raisins, coconut, spices, lemon peel and topped with fruit preserves.

Pecan Baked Apples

6 large Rome Beauty or Golden Delicious apples

2/3 cup plus 6 tablespoons coarsely chopped pecans

1/3 cup golden raisins

1/4 cup sweetened flaked coconut

1/3 cup brown sugar, packed

1 teaspoon grated lemon peel

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

6 tablespoons pineapple, peach or apricot preserves

1 cup apple juice

2 tablespoons butter

1. Preheat oven to 375°F (190°C).
2. Core apples. Peel top third of each apple. Cut off thin slice from bottom of each to allow apples to stand flat. Place apples in 13 x 9 x 2-inch glass baking dish.
3. Finely chop 2/3 cup pecans, raisins and coconut in processor. Transfer to small bowl. Mix in brown sugar, lemon peel, cinnamon and nutmeg.
4. Divide filling equally among hollows in apples. Spread 1 tablespoon preserves over top of each apple. Press 1 tablespoon chopped pecans atop each.
5. Combine apple juice and butter in small saucepan. Stir over medium heat until butter melts. Pour into dish around apples. Cover dish loosely with foil.
6. Bake apples 30 minutes. Remove foil; bake until apples are tender, basting with juices every 10 minutes, about 35 minutes longer. Serve apples warm with pan juices.

Serves 6.