Maple-Cranberry Baked Apples

HOWARD L. PUCKETT
Tips: Use real maple syrup instead of pancake syrup. The flavor is worth the extra cost. Peel the top half of the apples, or they may explode in the oven. Use raisins in place of dried cranberries, if desired. Shave white chocolate with a vegetable peeler. Also, be sure to store the chocolate at room temperature because cold can make it crumble.

Yield:

8 servings (serving size: 1 apple, 2 tablespoons syrup, and 1/2 tablespoon white chocolate)

Recipe from

Nutritional Information

Calories 286
Caloriesfromfat 14 %
Fat 4.6 g
Satfat 1.2 g
Monofat 2.6 g
Polyfat 0.8 g
Protein 1.2 g
Carbohydrate 64 g
Fiber 4.4 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 13 mg
Calcium 47 mg

Ingredients

2 1/2 cups cranberry juice cocktail
1/2 cup maple syrup
1/4 cup firmly packed light brown sugar
1 tablespoon lemon juice
2 teaspoons grated peeled fresh ginger
1 teaspoon ground cinnamon
1 teaspoon cornstarch
1 teaspoon vanilla extract
8 medium Rome apples, cored
3/4 cup dried cranberries
1/4 cup chopped pecans
1/4 cup shaved white chocolate

Preparation

Preheat oven to 375°.

Combine first 8 ingredients. Stir well; set aside.

Peel top half of each apple; place in a shallow roasting pan. Fill centers of apples evenly with cranberries and pecans. Pour cranberry-maple mixture over apples. Bake at 350° for 1 hour or until tender, basting apples twice with syrup from pan. To serve, drizzle with remaining syrup. Sprinkle with white chocolate.

Note:

November 1996