I like to use Granny Smith apples because they hold their shape so well when cooked, but you can use any baking apple such as Honeycrisp, Braeburn, Fugi or Rome Beauty - don't use the wonderful eating apple, McIntosh (although they make great applesauce they fall apart when baked)
- 4 Granny Smith Apples
- 1/4 cup brown sugar
- 1/4 cup rasins
- 1/4 cup chopped walnuts or slivered almonds
- 4 Tbs unsalted butter
- 1 tsp ground cinnamon (optional)
Core apples and make a well, leaving 1/2 inch on the bottom. Peel a strip from center of apple, around its equator so the apple skin doesn't burst while cooking. Combine sugar, rasins and nuts. Pack each apple with sugar mixture filling. Top each apple with 1 tbs softened butter. Place in a pie pan and add 1/2 cup water to pan (about 1/4 inch up sides of apples) Cover dish with buttered foil (buttered side down). Bake in a 350 F oven for 30 mins to an hour, or until apples are tender but still hold their shape. Remove foil after 20 mins. and sprinkle with cinnamon, if desired. Apples can be made ahead and kept refrigerated for up to 4 days, reheat covered with foil in a 350 oven for 10 mins.
- 1/4 lb strawberries, washed and stemmed
- 1/3 cup confectioners sugar
- 2 Tbs orange juice
- 1 Tbs lemon juice
Puree strawberries in a blender or food processor. Press mixture through a fine strainer. Discared (or eat on yogurt) solids. Stir in confectioners sugar, stirring until sugar dissolves. Whisk in juices, and cover and refrigerate until ready to use. (This sauce is also fabulous on ice cream, or with waffles or pancakes)
To serve: Spoon some sauce onto each of four dessert plates, place an apple on top. Add a scoop of vanilla ice cream if desired and garnish with fresh mint if available.