Baked Apples with Raisins
and Toasted Almonds

THERE’S SOMETHING ABOUT BAKED APPLES that takes me back to my grandmother’s kitchen. This recipe nourishes that memory and has the added benefit of filling my home and my heart with its wonderful aroma. It’s much easier to serve than whole baked apples and is especially good with a dollop of vanilla rice cream or Greek yogurt.

4 baking apples of choice

½ cup sliced almonds

¼ cup raisins

½ cup maple syrup

½ cup apple cider or juice

2 teaspoons
grated fresh ginger

2 teaspoons lemon juice

1 tablespoon lemon zest

Freshly grated nutmeg

Preheat oven to 350°F.

Halve apples and scoop out cores. Halve again and fit apples close together (flesh side up) in an 8 x 8-inch baking dish in one layer. Sprinkle almonds and raisins evenly over apples.

In small saucepan over medium heat, combine maple syrup, apple cider, ginger and lemon juice, and heat briefly. Remove from heat and pour evenly over apples. Sprinkle lemon zest and nutmeg evenly over the top, cover tightly with foil and bake 45 minutes or until apples are soft. Remove from oven and remove foil. Preheat broiler. Broil apples 1 minute to brown tops. Remove from oven, cool slightly and serve apples with extra cooking liquid as desired.

SERVES 6

VARIATIONS
Substitute pecans and dried cranberries for almonds and raisins. You can even substitute pears for apples.