Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Baked Apples
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 475
- Total Fat
- 35
- Saturated Fat
- 21
- Carbohydrates
- 42
- Dietary Fiber
- 5
- Sugar
- 33
- Protein
- 3
- Cholesterol
- 119
- Sodium
- 57
Ingredients
1 cup plus 2 tablespoons unfiltered apple juice
2 tablespoons currants
2 tablespoons apricot jam
2 tablespoons toasted chopped almonds
1 tablespoon light brown sugar
2 tablespoons unsalted butter
6 medium apples, cored 2/3 of the way down and the top 1/3 peeled
Crema, for serving (optional), recipe follows
Crema:
2 cups heavy cream
1/4 cup buttermilk
Directions
- In a small saucepan, bring 2 tablespoons of the apple juice just to a simmer and remove from the heat. Add the currants, stir, and let them sit for 10 minutes to swell. Preheat the oven to 350 degrees.
- In a bowl, stir together the apricot jam, almonds, and brown sugar. Add the currants with their juice and mix together well. Use this mixture to stuff the apples. Place them in a small roasting pan and place a dab of butter on the top of each. Pour the remaining 1 cup of apple juice into the pan and bake for 50 to 60 minutes, or until tender but not split or mushy. Serve hot, with a dollop of Crema, if desired.
Crema:
- Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week.