Deliciously homespun, this enhanced version of baked apples is no trouble to prepare and creates its own rich fruity sauce. Included in the filling is rose water for its delightful infusion of flavor; however, if you don’t have any on hand, it can easily be omitted without harming the outcome of the recipe.
Yield: 4 servings
4 large firm apples (Braeburn, Rome Beauty, Fuji, Gala, Pink Lady)
Filling
2/3 cup whole raw almonds
3 tablespoons water
2 teaspoon sugar
1 teaspoon rose water (optional)
1/2 teaspoon almond extract
1/4 cup black raisins
1/4 cup golden raisins
Sauce
1 1/2 cups unsweetened pineapple juice
1/4 to 1/2 cup sugar to taste
- Preheat oven to 350 degrees and have ready an 8 x 8-inch baking dish. Wash and core the apples, arrange them in the baking dish, and set them aside.
- Grind the almonds to a fine meal in a food processor. Add the sugar, water, rose water, and almond extract and process to a creamy paste. Spoon the almond paste into a small bowl and add the raisins.
- Using a pointed spoon, fill the apple cavities with almond filling, packing firmly. Mound the remaining filling over the top of the apples.
- Prepare the sauce by combining the pineapple juice and sugar in a small bowl, mixing to desired sweetness. Pour the sauce into the bottom of the baking dish and cover the dish with aluminum foil, shiny side down.
- Bake for 1 to 1 1/2 hours depending on the apple variety. Fork-test the apples after 1 hour. To serve, place apples into dessert bowls and spoon some of the sauce into each bowl.
About the Author:
Zel Allen is the author of The Nut Gourmet: Nutritious Nuts for Every Occasion and writes articles that focus on the health benefits of nuts. Zel is also co-publisher of Vegetarians in Paradise, an online vegetarian magazine www.vegparadise.com