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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From unknown magazine. The note says to space the apples far apart in an 8 or 9 inch square pan so the cider and jelly form a thick syrup. Ingredients:
4 large apples (such as golden delicious, rome beauty or jonathan) |
3 tablespoons sugar |
1 1/2 teaspoons ground cinnamon |
4 cinnamon sticks |
1/4 cup red currant jelly or 1/4 cup seedless raspberry jam, plus |
2 tablespoons red currant jelly or 2 tablespoons seedless raspberry jam |
1 cup apple cider or 1 cup apple juice |
Directions:
1. Heat oven to 375 degrees. Core apples from the stem end, leaving the base intact to form a well. Peel apples halfway down from the top and arrange in a shallow baking dish. Mix together sugar and ground cinnamon; sprinkle over apples. Place a cinnamon stick inside each apple.
2. In a small pan over medium heat, combine jelly and cider; heat, stirring, until jelly has melted. Drizzle over apples and bake, basting occasionally, for 40 minutes or until apples are tender. Serve hot, with vanilla ice cream, if desired.
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