| 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 Converted by MM_Buster v2.0l.
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