Friday, October 8, 2010
Stuffed Baked Apples with Raspberry Sauce Recipe from the 10 Fitch Kitchen
4 medium apples. We used Macintosh but any firm, tart apple that will hold it's shape when cooked will work equally well.
For the apple stuffing -
1 cup granola - we use "Bakery On Main"
2 tsp cinnamon
1 tsp nutmeg
1/4 cup brown sugar
1/2 cup raisins
1/2 toasted pecans, chopped
1/4 cup butter, melted
For the raspberry sauce -
1 quart fresh red raspberries, washed
1/4 brown sugar
1/2 cup water
Preheat oven to 350
In a medium sauce pan bring berries, water & brown sugar to a boil over medium high heat. Stir occasionally and continue cooking, until berries break down, liquid is reduced and mixture is thick enough to coat the back of a spoon. Place a mesh colander over a bowl and use the back of a ladle to push the mixture through the mesh. Keep pushing until all that is left in the colander is seeds. Stir and set sauce aside.
Wash the apples and using a melon baller remove the stem, seeds and some of the apple to make a hollowed container for the filling. Be careful to leave the bottom and at least 1/2 inch of the sides intact. Place apples, hallowed side up, in a baking dish.
Mix together the stuffing ingredients in a bowl until well combined then fill each apple packing the filling in firmly. Add about 1/2 cup of water to the bottom of the baking dish. Bake at 350 for about 30 minutes or until you can pierce the apples with a fork. Do not overcook and do not cover. Serve hot with the raspberry sauce puddled underneath and drizzled on top.
Makes 4 Stuffed Apples