Autumn means apples, and with this recipe, Myra Goodman, co-owner of the country’s largest producer of organic produce, offers a delectable way to make that familiar fruit a special treat.
Ingredients
| 4 crisp apples, such as gala, pippin or Fuji | 1 tsp. ground cinnamon |
| 3 Tbsp. chopped walnuts | ⅓ c. apple juice |
| 2 Tbsp. dried cranberries | 2 tsp. pure maple syrup |
| 1 ½ Tbsp. light brown sugar | 2 tsp. unsalted butter |
Preparation
1. Position a rack in the middle of the oven and preheat oven to 350°F.
2. Starting at the top (stem) end of each apple, remove the core, making sure to leave enough of the apple intact at the bottom to form a pocket for stuffing. Discard cores and arrange apples in a small baking pan.
3. Place walnuts, cranberries, brown sugar and cinnamon in a small bowl and stir to combine.
4. Combine apple juice, maple syrup and butter in a small saucepan and heat over medium heat until butter melts. Add hot liquid to walnut mixture; stir to blend.
5. Divide mixture among the apples, filling the hollowed-out cores. Drizzle any extra liquid over the apples.
6. Cover pan with aluminum foil, preferably recycled, and bake until apples are just soft, 35 to 45 minutes.
7. Drizzle apples with pan juices and serve warm or cold.
Serves 4.
Nutritional Information: Calories: 200; Fat: 6g; Cholesterol: 5mg; Sodium: 5mg; Total Carbohydrates: 36g; Dietary Fiber: 5g; Sugars: 29g; Protein: 1g.
From The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet, by Myra Goodman. Used by permission of Workman Publishing Co., Inc., New York. Photographs by Patrick Tregenza and Miki Duisterhof. All rights reserved.
