Day 20: Raisin-Walnut-Stuffed Baked Apples

30 Jan

Since butter and sugar were in short supply during the war, I’ve fallen back on fruit-based desserts to deliver the sugar and acidity that make a great dessert without depleting my rations in one sitting. This recipe’s inspired by the baked, raisin-stuffed apples my mother used to make when I was little.

Raisin-Walnut-Stuffed Baked Apples

1 tablespoon butter, melted
1/4 cup walnuts
1 teaspoon ground cinnamon
1 tablespoon sugar
1 tablespoon brandy
1/4 cup raisins
1 tablespoon dried cherries
1 teaspoon dried currants
2 Granny Smith apples
Vegetable oil in a spray bottle
1 tablespoon cinnamon sugar

Preheat the oven to 350°F. Put the butter in a small bowl. Toss the walnuts with the butter. Sprinkle the cinnamon and sugar over the walnuts and stir the mixture. Pour onto a parchment-lined baking sheet and bake until the sugar begins to crystallize. Remove from the oven and allow to cool. Turn the walnuts onto a cutting board and chop roughly. Warm the brandy in the microwave and soak the raisins, cherries and currants in the warm brandy. Peel and core the apples. Put 2 squares of foil on a cutting board. Put 1 apple on each. Combine the raisin mixture with the walnuts. Stuff the apples with the raising mixture. Spray the apples with vegetable oil and sprinkle with the cinnamon sugar. Seal the foil around the apples, in individual pouches. Bake for about 40 minutes, until the apples are cooked through. Remove from the oven and cool for 5 minutes before serving.


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