BAKED APPLES with Nuts and Raisins
EQUIPMENT: 5-quart cover stockpot or 11-inch sauté skillet with high dome cover, 1-quart saucepan
PREPARATION 40 minutes - Makes 6 servings
- 6 whole apples, washed and cores removed
- Raisins and sliced almonds or walnuts.
- 4 tablespoons unsalted butter
- 1 cup sugar
- 1 tablespoon water
- 1 tablespoon raw sugar or brown sugar
- ¼ teaspoon cinnamon
Prepare the apples by coring and making a hole for stuffing. Combine chopped apple from coring with nuts and raisins and stuff apples.
Add ¼ cup filtered or purified water to the 5 Qt. stockpot and place the apples in the pan. Cover the pan with the vent open and place over medium heat 275ᵒF. When steam begins to escape from the vent, and/or the whistle sounds close the vent a reduce the heat to low 200ᵒF. Cook for 20-25 minutes.
In the 1-quart saucepan, make syrup, over medium heat with butter, sugar, and water, stir as cooking. About 4 to 5 minutes.
To serve, place apples in individual serving bowls, top with syrup and sprinkle with sugar and cinnamon.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 199; Fat Grams 5; Carbohydrate Grams 41; Protein Grams 0; Cholesterol mg 12; Sodium mg 48.