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.

Recipe by Cooking Light November 1996

Gallery

Credit: HOWARD L. PUCKETT

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • 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.

Nutrition Facts

286 calories; calories from fat 14%; fat 4.6g; saturated fat 1.2g; mono fat 2.6g; poly fat 0.8g; protein 1.2g; carbohydrates 64g; fiber 4.4g; iron 1mg; sodium 13mg; calcium 47mg.
Advertisement