6 large baking apples
Lemon juice
1/2 cup chopped Oregon hazelnuts
1/4 cup diced, pitted dates
1 tablespoon butter, softened
1/2 cup sugar
1/4 teaspoon cinnamon
1 cup water
3/4 cup dry sherry
Light cream
Servings: 6
Core whole apples and pare 1/3 of the way down. Brush with lemon juice. Mix together hazelnuts, dates and butter; stuff into center of apples. Pile any extra mixture on top. Place in lightly buttered baking dish. In saucepan, mix together sugar and cinnamon; stir in water. Stir over medium heat until mixture boils; simmer gently 10 minutes. Remove from heat; stir in sherry. Spoon over apples. Bake in 350º oven for 1 1/4 hours, or until apples are tender, basting occasionally with syrup in pan. Serve warm or cold with cream.
Servings: 6
Lemon juice
1/2 cup chopped Oregon hazelnuts
1/4 cup diced, pitted dates
1 tablespoon butter, softened
1/2 cup sugar
1/4 teaspoon cinnamon
1 cup water
3/4 cup dry sherry
Light cream
Servings: 6
Core whole apples and pare 1/3 of the way down. Brush with lemon juice. Mix together hazelnuts, dates and butter; stuff into center of apples. Pile any extra mixture on top. Place in lightly buttered baking dish. In saucepan, mix together sugar and cinnamon; stir in water. Stir over medium heat until mixture boils; simmer gently 10 minutes. Remove from heat; stir in sherry. Spoon over apples. Bake in 350º oven for 1 1/4 hours, or until apples are tender, basting occasionally with syrup in pan. Serve warm or cold with cream.
Servings: 6
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