Baked Apples

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Chef Dairy Farmers of Canada

Old fashioned baked apples are a true comfort dessert. Serve as is or with a scoop of vanilla ice cream, whipped
cream or crème fraîche. If you have any leftovers enjoy them for breakfast the next day with porridge or cereal.

6    large, crisp baking apples (Granny Smith, Crispin, Braeburn or  Jonagold)
6 tbsp (90 mL)    butter, softened       
2 tbsp (30 mL)    packed brown sugar or maple syrup     
½ cup (125 mL)  coarsely chopped nuts (pecans or walnuts)    
½ cup (125 mL)  golden raisins, chopped figs or chopped dates   
½ tsp (2 mL)       cinnamon         
pinch                   salt          
½    lemon - juiced (about 11/2 tbsp (22 mL)    
1 cup  (250 mL)  apple juice, white wine or apple cider     

2 tbsp (30 mL)  packed brown sugar       
2 tbsp  (30 mL)  butter, softened       

1.  Preheat oven to 350*F (180*C)

2.  Topping: In a small bowl, combine 2 tbsp (30 mL) each brown sugar and butter; set aside.

3.  Core apples with an apple corer or a small paring knife, almost to bottom, leaving base intact.  With the point of the knife cut through the skin of the apple all the way round the middle, making a very shallow cut.

4.  In a bowl, combine butter and brown sugar. Stir in nuts, raisins, cinnamon, salt and lemon juice.  Pack the butter mixture into cored apples, pushing down well.  Leave a mound, about a teaspoon in size, on top of each apple. 

5.  Place apples in 8 x 11 –inch (2L) baking dish. Pour apple juice in baking dish. Bake for about 45 minutes or until the apples are very tender. Spoon a teaspoon of reserved topping over each apple. Bake additional 5 minutes. Remove from oven and cool to just warm. 

Cooking Tips:
If topping is browning too quickly, cover apples loosely with foil.
McIntosh apples are not recommended in this recipe as they tend to go mushy when baked.
Preparation time: 10 minutes,  Baking time: 50 minutes,  Yield:  6 servings

Source:  Dairy Farmers of Canada

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