Baked Apples with Maple-Cranberry Butter

[Guest guest]

Baked Apples with Maple-Cranberry Butter

 

4 tart semi-apples, like galas, pink ladies or braeburn

1 lemon, cut in half

1 stick butter or margerine, softened

2 tablespoons dried cranberries or Craisins

2 tablespoons Grand Marnier or sweet sherry or even a sweet fruit juice

2 tablespoons slivered almonds, toasted

2 tablespoons maple syrup

1 teaspoon ground cinnamon

pinch of ground clove

 

Peel away 1/2 inch of the peel around the stem end of the apple. Using a melon

baller or spoon, scoop the core out of the apples. Rub the exposed surfaces with

lemon juice.

In a small bowl, combine the cranberries and the liqueur or sherry. Let sit for

30 minutes. In a food processor, combine the butter, almonds, cranberries and

liqueur, maple syrup, cinnamon and clove. Squeeze in any remaining lemon juice.

Process until the mixture is smooth.

Fill the apples with the mixture. Bake in a preheated 350 degree oven for 20 to

30 minutes or until the apples are tender. Serve warm or cold. Serves 4.