Instructions: Place pecans and macaroon pieces in food processor, and process 10 seconds or until finely chopped. Dip apple wedges into egg, and dredge in macaroon mixture.

Place apples on a baking sheet coated with cooking spray. Bake at 375 degrees for 35 minutes or until apples are browned and tender.

Combine caramel topping, apple cider, and bourbon in a small bowl, and stir well with a wire whisk.

Yield: 6 servings.

Serving Ideas : Garnish with fresh mint, if desired.

NOTES : Apples that cook tender without falling apart are a must in this recipe - Golden Delicious and Rome work well. To serve, spoon 2 tablespoons caramel sauce onto each of 6 dessert plates, and top with 2 apple wedges and 2 tablespoons frozen yogurt.

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