Meringue-coated baked apples filled with healthy-fat walnuts and antioxidant-rich cranberries give this old-fashioned treat a new twist. These can be made without the meringue; they are still delicious! Buy apples of uniform size for even baking; a small apple serves one, while large apples can be cut in half.
Recipe Ingredient Details:
2 cups apple cider
1/2 cup date sugar
2 tablespoons fresh lemon juice
2 tablespoons vanilla extract
6 small to medium baking apples (Cortland or McIntosh)
3/4 cup chopped walnuts
1/2 cup date sugar
1 teaspoon freshly grated lemon peel
1/2 cup dried cranberries
6 cinnamon sticks
6 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon vanilla extract
To make the syrup, mix cider, date sugar, and lemon juice in a saucepan and bring to a boil. Lower heat, simmer for 5 minutes, and add vanilla extract. Remove from heat.
Wash apples and remove cores, but do not cut all the way through to the bottom. Peel a wide strip around the top edge.
Preheat oven to 350°. Mix together walnuts, date sugar, lemon peel, and dried cranberries. Fill each apple with walnut mixture to within 1/4 inch of top. Insert a cinnamon stick into the center of each apple.
Place apples upright in a 9x13-inch baking dish. Pour prepared syrup over apples. Bake for 30–40 minutes or until tender, basting frequently with pan syrup.
While apples are baking, make meringue, if using: Beat egg whites with cream of tartar until soft peaks form. Slowly add sugar and continue beating until stiff and shiny. Blend in vanilla extract.
When apples are done, remove from oven. Increase oven temperature to 450°. Spoon or pipe meringue decoratively over the upper one-third of each apple. Return apples to oven and bake for another 3–4 minutes, or until meringue is golden brown. Watch carefully to avoid burning.
To serve, pour hot syrup onto each plate and place a baked apple on top. Remove cinnamon stick before eating.
Recipe Additional Notes:
PER SERVING: 341 cal, 25% fat cal, 10g fat, 1g sat fat, 0mg chol, 3g protein, 64g carb, 5g fiber, 6mg sodium
Wed, 2012-08-22 09:46