Baked Apples II
Jackie Opitz
ingredients
- 1 tbsp chopped dates
- 1 tbsp coarsely chopped raisins
- 1 tbsp coarsely chopped pecans
- 1 tbsp brown sugar
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 2 large Rome apples
- 1 tsp cold butter, cut into small pieces
- 2 tbsp fat-free caramel sauce from a jar
directions
- 1
Preheat oven to 375 degrees. Pour 1/4 cup water into an 8-inch square baking dish.
- 2
Toss together the dates, raisins, pecans, brown sugar, cinnamon, and nutmeg in a small bowl. Core each apple with a small knife without cutting through to the bottom. Then peel about half an inch of skin from the top of each apple. Fill apples with the date mixture. Stand them in the baking dish and dot the filling with the butter
- 3
Cover the apples loosely with a foil tent and bake, basting occasionally with the pan juices, until almost tender, about 40 minutes. Uncover and bake until the apples are tender, about 15 minutes longer.
- 4
Transfer apples to dessert plates with a slotted spoon. Drizzle with the caramel sauce.
Source: Jackie Opitz
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