Garnished with yogurt and use at breakfast, whipping cream or vanilla ice cream for desert or serve plain with a main course like pork chops, stuffing, and a green vegetable.
Dates, Dried Cranberries, Brown Sugar, Cinnamon, and Walnuts can be used in any quantity you desire. It stores for months in the refrigerator. When I am making this in bulk for maybe 8 recipes of 6 apples each (depends on the size of apple) I use the following ratios.
1- 8oz box of chopped dates
16 oz dried cranberries
1 cup brown sugar
2 teaspoons of cinnamon
2 cups walnuts
Put the first four ingredients in a food processor and chop until a course mixture is well combined. Then add the walnuts and continue chopping until they are the size of peas or smaller. (TIP: Don’t buy whole dates they will jam up the food processor.) If you are making this for just one recipe you can certainly chop a lesser amount of ingredients on a cutting board and combine it by hand.
Rest of Ingredients:
Apples, 1 apple per serving, gala or brae burn bakes the best. Others may split.
Vanilla yogurt, or whipping cream, or scoop of ice cream
Garnish with flowers from garden, like pansies
1 teaspoon or so of cornstarch
Core your apples and peel the skin off from the top down to the halfway mark. Stuff core with the filling listed above. Pack it in tight. Place in baking dish. Pour a ¼” of apple juice on bottom of the dish. Drizzle syrup over cores and top half of apples. Put pat of butter on top of each packed core and bake at 350 degrees. Take it out of the oven when apples are still a little firm, not mushy. Baking time will vary depending on the size of apple, about 50 to 60 minutes, use a toothpick to test.
Once out of the oven place each apple in a shallow soup plate. Take the mixture from the bottom of the baking dish and dumped it into a saucepan that has the cornstarch dissolved into a little apple juice. Stir and thicken. Pour Sauce over the top of the apples. Garnish with a dollop of vanilla yogurt, sprinkle nutmeg on the yogurt and place flower to the side of the yogurt dollop. Enjoy!Read More