|This recipe was created due to an |
influx of wonderfully
delicious apples I had on hand...
[Today (12-18-11) I just found that
two sites re-posted my recipe
and this photo @ the following links:
1) Driving and Dining; and
2) What's for Dinner]
Also, at http://aquieterstorm.tumblr.com/page/44
Prep: 10 Mins.
Bake: 1 Hr.
Bake: 1 Hr.
4 organic apples (I used Cripps Pink – also called Pink Lady; fall apples from Washington)
4 tablespoons fireweed honey
1 tablespoon butter, room temp.
1/2 teaspoon fresh lemon juice
1-1/2 teaspoons organic ground cardamom
¼ teaspoon organic ground nutmeg
2 tablespoons chopped candied pecans
1 teaspoon chopped organic crystallized ginger
--French Vanilla Ice Cream
--4 Whole Maraschino Cherries, with stems
Preheat oven to 350 degrees. Pour ¼” deep of lukewarm water into bottom of a square 8”x8” baking dish, and set aside. Mix the remaining ingredients in a small bowl, and set aside.
Cut the very top off of the apples and scoop out the core; leaving a well while taking care not to cut all the way through the bottom. Using a vegetable peeler, remove a strip of peel around the middle outer diameter section of each apple (so they can breathe while baking).
Equally fill each apple with stuffing mixture from small bowl.
|Method in which to prep|
|A filled apple|
|Fresh out of the oven|
dripping in gooeyness
Tip: I prep all the ingredients beforehand to make assembling a breeze, except for the apples that I do lastly to prevent oxidation prior to baking.