Monday March 30th, 2009
Baked Apples
Generally, I’d to wait until Fall before experimenting with apples, but when I spotted these gorgeous Granny Smith’s I just couldn’t resist. Despite being out of season, these organic apples were bright, firm and oh-so-delicious. Baking them breaks down most of the tougher fibers, thereby easing digestion while still maintaining a healthy nutritional content. The best part of baked apples however, is their versatility. I went the more traditional route this time by incorporating cinnamon, brown sugar and butter as the standard ingredients but an assortment of spices and sweeteners could be used. How would apples filled with chocolate, marshmallows and pecans sound? Chocolate sauce may even make a good substitute for the apple juice when baking. Hmm…perhaps I’ll give it a go soon!?
Baked Apples Stuffed with Raisins and Walnuts
Serves 4
4 baking apples equal in size (Granny Smith, Golden Delicious, etc.)
4 cinnamon sticks or 1 teaspoon ground cinnamon
¼ teaspoon nutmeg
4 tablespoons of Butter
Several drops of lemon juice
½ cup dark brown sugar
¼ cup raisins
¼ cup chopped walnuts
1 cup apple juice
Start by washing and coring the apples, making sure to not pierce through the bottom ¼ of the apple. I used a small kitchen knife to carve out the stem and then used a spoon to widen the cavity and remove the seeds. If you would like, save the apple stems and use them for decoration.
In a small mixing bowl, combine the sugar, nutmeg, raisins and walnuts. Fill each cavity ½ of the way full, stopping to place ½ tablespoon of butter in the center and a few drops of lemon juice. Use the remaining sugar mixture to finish stuffing the apples. Place 1/2 tablespoon of butter on top of the mixture and push a cinnamon stick into the center of each apple, remembering to not pierce the apple’s base. If you choose to save the apple stem, place it on top as well. Place the apples in an 8inch round or square baking dish, filled with 1 cup of boiling apple juice.
Bake the apples at 350° F for 45-60 minutes until the apples are tender and the stuffing is beginning to bubble. If the skins begin to split take it out immediately- it’s done! Any longer and you’ll be serving applesauce. Baste the apples with juices from the pan once during baking. These apples are best served warm with or without a scoop of vanilla ice cream.
For a fun summertime treat, wrap each stuffed apple in aluminum foil and place in the campfire. Your apple will be tender and delicious in about 15 minutes or when it no longer feels firm through the foil.
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