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Autumn Harvest Baked Apples with Raisins, Walnuts and Cinnamon
Ingredients
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1/3 cup dark rum, water can be substituted
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6 tablespoons raisins
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3 tablespoons walnuts, lightly toasted and chopped
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6 small golden delicious, ginger crisp or Granny Smith apples
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6 teaspoons fresh lemon juice
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1 teaspoon walnut oil
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1/4 cup dark brown sugar
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1 teaspoon cinnamon
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3 teaspoons walnut oil
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2 tablespoons water
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6 tablespoons nonfat plain yogurt, optional, such as Greek yogurt
Preparation
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Preheat oven to 375 F
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Soak raisins in rum for about 20 minutes or while you gather together the remaining ingredients and core the apples.
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Core, and score apples, and peel the top 1/3. Spread the 1 teaspoon of walnut oil over the bottom of the baking dish and place apples upright in the dish. Sprinkle the peeled area with the lemon juice.
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Combine the walnuts, sugar, and cinnamon in a small bowl. Set aside.
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Drain raisins, reserving the rum. Stuff raisins into the cored apples. Add the walnut mixture. Spoon 1/2 a teaspoon of walnut oil into each cavity, then drizzle with the reserved rum. Add the water to the dish.
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Bake, covered, in preheated oven for about 35 to 40 minutes or until apples are tender, but still retain their shape. Serve apples with any accumulated juice ladled on top, and a dollop of non fat Greek yogurt, if desired.
