Baked Apples with Raisins, Dates and Walnuts
Youpi for Microsoft Word. I have it back on my computer! I’ve been without it for four months so I’ve been typing posts directly on the blog. I’ve missed the red squiggles alarming me of typos because no matter how many times I proofread, I always find a typo or two when I go back. Getting old and less astute? Nah. Well, maybe only a little bit older, but gracefully of course :)
My favorite fall dessert. Right here! I’m pretty sure I’ve said this about other desserts. There are favorites but there are also favorite favorites. This is a favorite among the favorites. One that I’ve loved ever since my mother made it when I was a child. I’ve shared her recipe in my book with a few tweaks; she peels her apples, I don’t; she bakes them until very soft, I keep them somewhat al dente. They taste very similar though with the predominant flavor being the forever wonderful and unmistakable aroma of cinnamon.
Baked Apples Recipe
4 Gala, or other baking variety, apples
¼ cup chopped dates
¼ cup golden raisins
¼ cup chopped walnuts or pecans
1 tablespoon brown sugar
½ tablespoon ground cinnamon
1 tablespoon coconut oil or unsalted butter, divided in four (optional)
1 cup apple juice or cider
Preheat the oven to 400 degrees Fahrenheit.
Core the apples, leaving the bottom intact. Remove the seeds using a melon baller.
Mix the dates, raisins and walnuts with the brown sugar and cinnamon in a bowl.
Stuff each apple with the fruit and nut mixture and mound some on top. Place a quarter of the butter on each apple.
Place the apples and the apple juice in a rimmed baking pan pan. Cover with foil paper and bake for 30 minutes. Discard the foil paper. Baste the apples with the pan juices and bake for another 20 to 25 minutes. Serve warm or cold.