1 c uncooked white rice - 250 ml
1 c water - 250 ml
3/4 c apple juice - 180 ml
8 large baking apples such as Courtland, Northern Spy or Winesap
3/4 c raisins - 180 ml
1/2 c each: dried cranberries, dried apricots and chopped pecans - 125 ml
1/4 c maple syrup - 60 ml
3 tbsp brown sugar - 45 ml
1 tbsp lemon juice - 15 ml
1 tsp vanilla - 5 ml
1/2 tsp each: ground cinnamon and nutmeg - 2 ml
In a medium saucepan, combine rice, water and apple juice. Bring to a boil over high heat; reduce heat, cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Meanwhile, core apple leaving sides and bottom intact; set aside. In medium bowl, combine rice, raisins, cranberries, apricots, pecans, syrup, sugar, lemon juice, vanilla and spices. Stuff apples with rice mixture and place on shallow baking dish. Place remaining rice mixture around apples. Cover with foil. Bake at 350?F for 35 to 40 minutes or until apples are tender when pierced with fork. Makes 8 servings.
Wash large glass jar with tight fitting lid or a small crock with boiling water. Don't use metal or plastic. Add all ingredients but the fruit; stir until most of the sugar dissolves. Add fruit. Place a small plate on top of the fruit to keep it submerged. Cover tightly and store in the fridge. Stir every few days for the first week and remove cinnamon after a few days. Add fresh or dried fruit, avoiding soft ones like apples and bananas. For every pound of fresh fruit, add an equal (or less) weight of sugar. With dried fruit, add a little sugar and probably more brandy.
Place fruit in saucepan. Add only enough water to cover fruit, about 3 c. Bring to a boil. Boil gently, uncovered, for 25 min, stirring occasionally, until fruits are soft. Stir in sugar and Amaretto; continue boiling gently, uncovered, for 5 min, stirring until sugar is dissolved. Remove from heat and stir in peel. Pour into a heat-proof bowl. Cover, cool and refrigerate. It will keep for weeks.