Lemon Baked Apples
Rome apples are a slightly softer apple than what's commonly used for baking. Their mild flavor is enhanced by the lemon and maple syrup!
Serves: One apple per serving.
- 4 Rome apples
- 1/2 cup chopped walnuts
- 1/2 cup mixed dried figs and apricots
- 1/2 lemon, juiced
- Grated rind of 1/2 lemon
- 2 tablespoons maple syrup
- Pat of butter
- 1 cup boiling water
- Core the apples, being careful not to pierce the bottoms.
- Mix the walnuts, dried fruit, lemon juice, and rind together. Pour enough maple syrup over this to moisten well, about 2 tablespoons.
- Fill the apples with this, but don't pack the filling in too tightly. If the filling mounds at the top of the apple, that's okay. Put a generous pat of butter on top of the filling, place apples in a glass baking dish, and pour 1 cup boiling water into the dish, around the apples.
- Bake at 350 degrees for 20 to 30 minutes, or until the apples are tender. During the baking time, you can baste the apples with the pan juices.
- When the apples are done, remove to a serving dish, transfer the liquid to a small skillet, and reduce. Spoon over the apples before serving.
From Eat Right for Your Baby by Dr. Peter J. D'Adamo with Catherine Whitney. Copyright © 2004.
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