Ginger-Stuffed Baked Apples 

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Serves: 4 person(s)

Preparation Time: 30 mins
Cooking Time: 1 hr
Extra Time: 1 hr (for cooling)

Yield: 4 x apples

A spicy version of the traditional baked apple.

Suggestions:

Allow extra time for cooling and refrigeration.

Ingredients:

4 Rome Beauty apples

1/4 cup crumbled gingersnaps (2-4 cookies)

4 tsp golden raisins

1 Tbsp dried currants

1 Tbsp light brown sugar

1 tsp minced crystallized ginger

1/2 tsp ground cinnamon

1/8 tsp ground cardamon

1 Tbsp wildflower or clover honey

1/2 cup apple cider

Directions:

Preheat oven to 375° F.

Peel apples, removing skin from only the top half of each. Remove the cores from each. Using a scooper or peeler, remove enough flesh from center of each to make an inch-wide cavity that reaches almost to bottom. Place the hollowed-out apples in an ovenproof dish just large enough to hold them without touching.

In small bowl, combine gingersnaps, raisins, currants, sugar, ginger,
cinnamon, and cardamom. Spoon the mixture into the cavity of each apple. Drizzle a tablespoon of honey over each so it coats the exposed flesh as it drips down. Add cider to the pan.

Bake the apples uncovered in a preheated oven until they are soft when pierced with knife but not collapsing, about 50 to 60 minutes. After the first 30 minutes, add more cider if the pan looks dry.

Cool the apples to warm temperature and place each in an individual bowl or dish. Spoon some liquid from pan over each apple and serve. Or if prefer to serve later, cool, cover and store them in a refrigerator until ready to serve, up to 3 or 4 days. Bring chilled apples back to room temperature before serving.

Author:

American Institute for Cancer Research, adapted by Family Health Network
AICR