Cinnamon Baked Stuffed Apples
I was in the mood for a warm fruit dessert the other night and was very happy when these hot baked apples came out of the oven. I just wish I would have had time to make some coconut ice cream to go with them. Next time!
If you’re still having symptoms, don’t eat the skin or the raisins.
4 medium Golden Delicious apples (Granny Smith or Braeburn will work too)
1/4 cup golden raisins
1/4 cup raisins
2 tablespoons honey
1/4 cup pecan pieces (finely chopped)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unfiltered apple juice or cider
4 tablespoons butter (cut into 4 squares)
Core each apple, making sure to not puncture the bottom of the apple so the juices won’t escape.
Using a vegetable peeler, peel a 1/2 inch strip from the top of each apple.
Combine raisins, pecans, honey, cinnamon, nutmeg, and 1/4 cup of the apple juice. Fill each apple cavity with the mixture and then place in a casserole dish. Place 1 tablespoon of butter on top of each opening.
Pour the remaining apple juice into the dish surrounding the apples. Bake at 350 degrees for 45 minutes, or until the apples are tender. Baste with the juices every 15-20 minutes.