Best Baked Apples

Photo: Pam

Ingredients

6 Honeycrisp or Granny Smith apples

1/4 cup raisins

1/4 cup dried apricots, chopped

2 tablespoons dried cherries, chopped

Dark rum, to cover

1/2 cup chopped pecans

1 tablespoon Saigon cinnamon

1/2 cup brown sugar (I use Splenda)

Butter

Preparation

Soak raisins, apricots and cherries in enough rum to cover.

While the fruit is soaking, core the apples to 1/2” of the bottom of the apple. Use a small spoon to dig out the seeds. Make the holes on the top of the apple 1” wide.

Place apples in a baking dish.

Mix nuts, cinnamon and brown sugar.

Combine nuts and drained fruit.

Stuff the nut and fruit mixture into the apples.

Dot top of each apple with ¼ teaspoon butter.

Bake at 350 degrees for 50-55 minutes until they are fork tender.

Serve warm with vanilla ice cream, if desired.

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About

Ahhh! If you could have only smelled these apples as they were baking! The aroma filled the house with the ultimate cinnamon potpourri!

I love it when apples can be turned into a sweet treat other than the usual pies and cakes. For these mouthwatering apples, just core the apples; add some cinnamon, chopped nuts and dried fruit that have been soaked in rum, and bake for an incredible treat.

The rum gives a wallop to the apple but, if you prefer, apple juice can be substituted. This time I made both Granny Smith and Honeycrisp apples. They each hold their shape and bake extremely well so they are perfect for this recipe.