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Publisher Photo
These appetizing oven-baked apples from Paula Marchesi of Lenhartsville, Pennsylvania abound with fall flavor. The cored apples are filled with raisins, nuts and dried cranberries, then baked in a fragrant spiced sauce. Topped with white chocolate shavings, the apples will add a festive touch to your seasonal gatherings.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.

Ingredients

  • 1/4 cup packed brown sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon ground cinnamon
  • 2 teaspoons grated fresh gingerroot
  • 2-1/2 cups reduced-calorie reduced-sugar cranberry juice
  • 1/2 cup maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon almond extract
  • 1/3 cup dried cranberries
  • 1/3 cup golden raisins
  • 1/3 cup slivered almonds
  • 8 medium tart apples
  • 1/2 ounce white baking chocolate, shaved

Directions

In a bowl, combine the brown sugar, cornstarch, cinnamon and ginger. Stir in the cranberry juice, syrup, lemon juice and almond extract until smooth; set aside. Combine the cranberries, raisins and almonds; set aside.
Core apples, then peel top half off each. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Fill each apple with 2 tablespoons cranberry mixture. Pour the juice mixture over and around apples.
Bake, uncovered, at 350° for 55-65 minutes or until tender, basting occasionally. Reduce pan juices if desired. To serve, drizzle apples with pan juices and sprinkle with chocolate. Yield: 8 servings.
Originally published as Holiday Baked Apples in Light & Tasty December/January 2004, p43

Nutritional Facts

1 each: 239 calories, 3g fat (1g saturated fat), 1mg cholesterol, 11mg sodium, 53g carbohydrate (0 sugars, 4g fiber), 1g protein.

  • 1/4 cup packed brown sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon ground cinnamon
  • 2 teaspoons grated fresh gingerroot
  • 2-1/2 cups reduced-calorie reduced-sugar cranberry juice
  • 1/2 cup maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon almond extract
  • 1/3 cup dried cranberries
  • 1/3 cup golden raisins
  • 1/3 cup slivered almonds
  • 8 medium tart apples
  • 1/2 ounce white baking chocolate, shaved
  1. In a bowl, combine the brown sugar, cornstarch, cinnamon and ginger. Stir in the cranberry juice, syrup, lemon juice and almond extract until smooth; set aside. Combine the cranberries, raisins and almonds; set aside.
  2. Core apples, then peel top half off each. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Fill each apple with 2 tablespoons cranberry mixture. Pour the juice mixture over and around apples.
  3. Bake, uncovered, at 350° for 55-65 minutes or until tender, basting occasionally. Reduce pan juices if desired. To serve, drizzle apples with pan juices and sprinkle with chocolate. Yield: 8 servings.
Originally published as Holiday Baked Apples in Light & Tasty December/January 2004, p43

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