| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
St. Louis |
St. louis p, Post1 |
4 |
servings |
INGREDIENTS
| 4 |
lg |
Tart apples; cored |
|
|
(such as Gravenstein; Granny Smith, |
|
|
Or Rome) |
| 1/4 |
c |
Fresh lemon juice |
| 1/4 |
c |
Brown sugar -; (packed) |
| 1/4 |
c |
Chopped walnuts or pecans; optional |
| 1/4 |
c |
Currants or raisins |
| 1/4 |
c |
Maple syrup |
| 1/4 |
ts |
Ground cinnamon -; (about) |
|
|
Ground nutmeg |
INSTRUCTIONS
Preheat the oven to 350 degrees. Place apples in an 8-inch glass
baking pan. In a small bowl, combine lemon juice, brown sugar, nuts
and currants. Mix well. Divide into 4 parts; stuff into the cored
apples. If you have extra, just sprinkle the remaining filling on
top. Pour the syrup over the apples. Dust the apples with cinnamon
and a smaller amount of nutmeg. Bake in the oven, uncovered, for 1
hour. Yields 4 servings.
Tester's note: Light and delicious end to any meal. If the apples you
choose are more medium than large in size, you will have more than
enough filling for 5 apples.
Comments: Hot and homey country apples, baked sweet and luscious, are
perfect on a cold weekend morning, writes Lynn Fischer in "Lowfat
Cooking for Dummies" (IDG Books Worldwide, 1997). When you core the
apples, leave half an inch on the bottom to hold the filling. Serve
hot or cold, with fat-free or low-fat yogurt or vanilla ice cream or
liquid fat-free nondairy creamer.
Recipe Source: St. Louis Post-Dispatch - 10-19-1998
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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