Baked apples stuffed with raisins and pine nuts

6 servings

Ingredients

Quantity Ingredient
6 larges Cortland or Rome apples
3 tablespoons Pine nuts
3 tablespoons Walnut pieces
⅓ cup Golden raisins
¼ cup Sugar
2 cups Apple cider

Directions

MELE AL FORNO CON UVETTA E PIGNOLI - The raisins and pine nuts give these baked apples an Italian flavor. Serve them warm at the end of a hearty midwinter meal.

1. Preheat the oven to 350-F.

2. Using an apple or zucchini corer, cut out the cores and seeds from the apples. Peel the skin from around the tops and bottoms. Arrange the apples in a glass or ceramic baking dish. Combine the pine nuts, walnuts, raisins, and sugar in a food processor fitted with the steel blade. Pulse the machine on and off a few times so that the mixture is coarsely chopped. Using a teaspoon, fill the cavities of the apples with the nut mixture from both the top and bottom ends and gently press the mixture to pack it firmly. Leave a little of the filling spilling out of the apple tops.

3. Pour the apple cider into the baking pan. Bake the apples for 1 hour. Serve warm or at room temperature. These can be refrigerated and reheated before serving.

Makes 6 servings.

Source: Cooking Vegetables the Italian Way; Judith Barrett ISBN 0-02-009078-1; 1994

From : Sallie Krebs, Sat 07 Oct 95 13:30 Recipe By : Cooking Vegetables the Italian Way From: Marjorie Scofield Date: 11-08-95 (10:47) (160) Fido: Recipes

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