A good friend of mine made this for me a couple of weeks ago. It topped off a very relaxing and therapeutic evening of chatting. As I ate it, I thought there could not be a more delicious fall dessert with the added bonus of some nutritional value. This is not a “diet dessert” – it has great flavor and real sugar. It just happens to have fewer calories than lots of other sweet options. Bonus!
Each apple has about 200 calories without the ice cream. If you add a small 1/4 cup dollop of a good reduced fat ice cream, you will only add another 50 calories. There are only 3 teaspoons of added sugar per serving (with 1/4 cup of ice cream, the sugar is about 4 teaspoons), which is not bad for a dessert, especially one that tastes so sweet and rich!
4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup chopped pecans
1/4 cup currants or chopped raisins
1 Tbsp butter
3/4 cup boiling water
Preheat oven to 375 degrees. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide.
In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbsp).
Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.
Serve warm with vanilla ice cream on the side. Yield: 4 servings. Delicious! And now, I’m off to the store to buy an apple corer . . . .