4 large red delicious apples
1/2 cup (1 stick) unsalted butter, melted
1/3 cup chopped macadamia nuts
1/4 cup chopped dried apricots
2 tbsp. finely chopped crystallized ginger
1 tbsp. packed dark brown sugar
3/4 cup brandy
1/2 cup prepared vanilla pudding mix
2 cups heavy cream

Slice tops off apples and core; set aside. Combine butter, macadamia nuts, apricots, ginger and brown sugar in medium bowl. Fill cavities of apples and nut mixture. Place apples in slow cooker. Pour brandy into slow cooker. Cover and cook on low 4 hours or on high 2 hours. Gently remove apples from slow cooker; keep warm.

Combine pudding mix and cream in small bowl. Add to slow cooker; stir to combine; add brandy. Cover and cook on high 30 minutes. Stir till smooth. Serve apples and bandy sauce warm.

Makes 4 servings.

Submitted by: Karen LaValley