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dessert - stuffed baked apple

t=teaspoon T=tablespoon

These recipes are for your personal use only and may not be added in any form to archives or other works.

Stuffed Baked Apple
An Autumn /Winter classic with a different twist. Serve with my Creamy Cinnamon Brandy Sauce.

preheat oven to 200° C.
bake 1 hour

serves 4

Use an apple corer to core the apples. Cut off the top (about a fourth) and hollow out the center a little more. Cut a thin strip of the peel from around the apple, much like a belt.

Chop the walnuts coarsely, halve the cherries and finely chop the apricots. Melt the butter, honey and lemon juice together. Mix all the ingredients together.

Fill each apple with the mixture and press well into the center. Allow a little of the filling to show above the apple.

Bake for one hour until the apples are tender.

Serve with Creamy Cinnamon Brandy Sauce.

All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be

added to any form of archive or other works of any kind. Contact the author for further information.