BAKED APPLES STUFFED WITH DRIED FRUIT AND PECANS

[Guest guest]

BAKED APPLES STUFFED WITH DRIED FRUIT AND PECANS

 

Active time: 15 min Start to finish: 1 1/2 hr

 

4 (6-oz) red apples such as Gala or Rome Beauty

1 tablespoon fresh lemon juice

1/4 cup finely chopped dried apricots

2 tablespoons dried currants

2 tablespoons chopped pecans, toasted

2 tablespoons packed dark brown sugar

1/4 teaspoon cinnamon

1/8 teaspoon ground nutmeg

1 tablespoon unsalted butter (1/2 tablespoon softened

and 1/2 tablespoon cut into 4 pieces)

1/2 cup unfiltered apple cider

1/4 teaspoon vanilla

1/2 cup low-fat vanilla or maple yogurt

 

Special equipment: an apple corer

 

Preheat oven to 350°F. Core apples with corer. Stand

apples up and make 4 evenly spaced vertical cuts

starting from top of each apple and stopping halfway

from bottom to keep apple intact. Brush inside of

apples with lemon juice and stand apples in a 9-inch

ceramic or glass pie plate.

 

Toss together apricots, currants, pecans, brown sugar,

cinnamon, and nutmeg in a bowl. Rub softened butter

into dried-fruit mixture with your fingers until

combined well, then pack center of each apple with

mixture. Put a piece of remaining butter on top of

each apple. Pour cider and vanilla around apples and

cover pie plate tightly with foil.

 

Bake in middle of oven, basting once, until apples are

just tender when pierced with a fork, about 40

minutes. Remove foil and continue to bake until apples

are very tender but not falling apart, 20 to 30

minutes more.

 

Transfer to serving dishes and spoon sauce over and

around apples. Serve with dollops of yogurt.

 

Makes 4 servings.

 

Each serving contains about 246 calories and 5 grams

fat.

 

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

Mail Plus - Powerful. Affordable. Sign up now.

http://mailplus.