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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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These appetizing oven-baked apples from Paula Marchesi of Lenhartsville, Pennsylvania abound with fall flavor. The cored apples are filled with raisins, nuts and dried cranberries, then baked in a fragrant spiced sauce. Topped with white chocolate shavings, the apples will add a festive touch to your seasonal gatherings. Ingredients:
1/4 cup packed brown sugar |
1 teaspoon cornstarch |
1 teaspoon ground cinnamon |
2 teaspoons grated fresh gingerroot |
2-1/2 cups reduced-calorie reduced-sugar cranberry juice |
1/2 cup maple syrup |
1 tablespoon lemon juice |
1 teaspoon almond extract |
1/3 cup dried cranberries |
1/3 cup golden raisins |
1/3 cup slivered almonds |
8 medium tart apples |
1/2 ounce white baking chocolate, shaved |
Directions:
1. In a bowl, combine the brown sugar, cornstarch, cinnamon and ginger. Stir in the cranberry juice, syrup, lemon juice and almond extract until smooth; set aside. Combine the cranberries, raisins and almonds; set aside.
2. Core apples, then peel top half off each. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Fill each apple with 2 tablespoons cranberry mixture. Pour the juice mixture over and around apples.
3. Bake, uncovered, at 350° for 55-65 minutes or until tender, basting occasionally. Reduce pan juices if desired. To serve, drizzle apples with pan juices and sprinkle with chocolate. Yield: 8 servings.
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