Raisin & Date Stuffed Baked Apples

Although baked apples make a fine breakfast and brunch dish, they have delightful appeal as a dessert.  Raisins and dates bring their own sweetness to the dish, making sugar an ingredient you can adjust up or down to suit your taste.  Dress up hot baked apples with a cream sauce if you like.

• 8 medium baking apples such as Granny Smith or Rome, washed and cored
• 8 large pitted dates
• 1 cup dark raisins
• 1 cup water
• 3/4 cup tightly packed brown sugar
• 4 to 5 tablespoons unsalted butter
• 4 tablespoons light or dark corn syrup
• 1-1/2 rounded teaspoons ground cinnamon

METHOD

Preheat the oven to 375°F.

Pare a wide strip of skin down 1/4 fromt he top of each apple.  Core each appple with a paring knife to enlarge the cavity.  If an apple wobbles, slice off some of the botttom to level it.  Stuff a date into each cavity and fill with raisins.  Place the apples in a 9 x 13-inch baking dish.

Bring the water, sugar, butter, corn syrup, and cinnamon to a boil in a small saucepan.  Stir about 4 minutes while at a gentle boil to dissolve the sugar.  Pour the hot syrup over and around the apples.  Baste occasionally during baking.  Bake 50 minutes or until apples are soft and the pared area is lightly golden.

Serves: 8

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Reprinted with permission from ©2005 Collector's Press, Inc. The Potluck Cookbook: Classic Recipes for any Occasion click for review

recipe from www.inmamaskitchen.com

"We enjoy baked apples duringthe cooler months when oranges are in season.  I usually add a little fresh orange zest to brighten the sauce."  from The Potluck Cookbook.

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