Preheat oven to 350º.
Peel the skin off the top quarter of each apple. Using a melon baller,
scoop out the core and seeds, leaving the bottom of the apple intact.
Stand apples in square baking dish.
In a skillet, lightly pan toast the pecan pieces over medium heat.
Add rice syrup, barley malt,
cinnamon, nutmeg, salt and olive oil. Cook, stirring constantly, until
the mixture foams.
Spoon nut mixture into the opening of each apple, filling completely.
Pour 1 cup water into the pan.
Bake until the apples pierce easily with a skewer, 35-45 minutes.
Makes 6 servings.
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