Baked Apples
4 firm large or 6 firm small apples
Combine:
1/2 cup packed brown sugar
1/4 cup walnuts or pecans, chopped and lightly toasted
1/4 cup raisins or currants
Grated zest of one lemon or orange. (We recommend a micro plane zester/grater.)
1/2 teaspoon ground nutmeg
1/4 teaspoon grounded cinnamon
1 1/2 teaspoon butter cut in small pieces
Pre heat oven to 350 degrees. Core apple through the top of the apples, leaving about 1/2 inch in the bottom. Set apples in shallow baking dish. Spoon mixture into apples and scatter any remaining mixture in baking dish. Dot tops of apples with butter. Pour fresh sweet cider (if available) to fill dish to a depth of 1 inch. Cover and bake for about 30 minutes and then uncover to baste with syrup from the bottom of pan. Bake until tender, but not mushy (about 10 minutes more). Place apples on serving plates, pour syrup over each and serve warm. Serve with vanilla ice cream or heavy or light cream.
Note: You can vary this recipe widely. Add nuts, dried fruits or ginger in any of its forms. Use white sugar, maple syrup, honey or preserves for sweetening.
Wine: Tawneyport