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Baked Stuffed Apples

Wash and dry the apples. Remove the cores, but do not cut all the way through the bottom of the apple. In a small bowl, combine the raisins, almonds, cinnamon and nutmeg. Divide the filling among the apples, using your fingers to stuff the filling into the apples. In a small bowl, combine the water, orange juice concentrate and honey. Mix well until blended. Place the apples in a 12" Dutch oven. Carefully pour the liquid mixture over the apples. Bake with 9 briquettes on the bottom and 26 on top for about 50 minutes, until the apples are tender. Spoon the excess sauce over the apples before serving.

Serves 6

Source: Lodge Cast Iron brochure