Shelly's Recipe

BAKED GINGER APPLES

Category: Apples

4 Rome apples
4 ginger snap cookies, crushed
2 tablespoons golden raisins
1 tablespoon dried currant
1 tablespoon light brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
4 tablespoons honey
1 cup apple cider

Preheat oven to 350 degrees. Peel the apples, removing the skin from the top half only. With a sharp knife or melon baller, remove the apple core and enough of the apple to leave a 1-inch diameter hole in the center.

Combine the crushed cookies, raisins, currants, brown sugar and spices and mix well. Spoon the filling mixture evenly into each apple and place in a baking dish. Drizzle 1 tablespoon honey over each apple being sure to cover the part of the apple that has been peeled. Pour the apple cider into the pan.

Bake uncovered at 350 degrees until apples are soft when pierced, between 50-60 minutes. Check apples frequently to avoid overcooking and becoming too soft. Additional cider can be added to the baking dish if all liquid is absorbed. Makes 4 Servings; Servings Size: 1 filled apple