I added 1/2 more of the amount of apple cider and when ready 'thickened' it with a bit of kuzu. Nice and creamy, the sauce clings to the apple. The nutmeg was a nice discovery and added an earthly peppery note to the whole. The harmony was complete!
Baked Apples with Dried Fruits & Walnuts
From EatingWell: Fall 2002
If you can manage to save one, there's nothing like a cold baked apple for breakfast, topped with a dollop of vanilla yogurt or served in a pool of fresh cold milk. The best part is the nut-and-fruit mixture nestled in the apple's core. Don't be surprised if the apples split a little—or sometimes even a lot—as they bake. It's going to happen sooner or later. You can, however, increase the odds that it won't if you use Golden Delicious apples. They may not be the most exotic apples around, but they have pretty good flavor and hold their shape better than most apples do in the oven. Another trick: score the apple along the circumference, as described below, to create a sort of fault line where it can expand, lessening the likelihood of a split elsewhere.
3 Reviews for Baked Apples with Dried Fruits & Walnuts
I think this is a wonderful winter dessert, especially if you don't eat completely cold as we did. Thanks for the lovely recipe.
When we eat fruit and fruit juice then it must be fresh. Nothing cooked, canned or processed in any way. Nothing pasteurized. Fruits such as bananas, raisins, dates and all dried fruits are more concentrated and will stay in our stomach longer than the watery fruits, so we will feel full longer. It is essential, however, to not eat fruit dried with chemicals such as sulfur nitrite. Eat only naturally dried fruit. We should eat some fruit every day, and in the morning is when we can be sure there is nothing else in the stomach that will cause fruit to spoil.
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