Ginger Stuffed Baked Apples 

A spicy version of the traditional baked apple.

Ingredients:

4 apples

1/4 cup crumbled gingernut biscuits (2-4 biscuits)

2 Tbsp raisins

1 Tbsp currants

1 Tbsp light brown sugar

1 tsp minced crystallized ginger

1/2 tsp ground cinnamon

1/8 tsp ground cardamon

4 Tbsp honey

1 cup apple juice

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 gingernut biscuits, 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 apple juice 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 apple juice if the pan looks dry.

Cool the apples till they're warm (rather than hot) and place each in an individual bowl or dish. Spoon some liquid from pan over each apple and serve. Or if you 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
American Institute for Cancer Research

Member Comments:

No comments on this recipe yet. Be the first one to comment.