Andrea's Baked Apples

Andrea Scott’s adaptation from Nourishing Traditions/Sally Fallon.  This is a wonderfully rich and spicy version of a classic way of cooking apples.

½ cup sucanat (barely refined sugar) or 1/3 cup maple syrup
6 tablespoons butter
zest from 2 small (or 1 large) lemon, grated
1 teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
¼ cup raisins
¼ cup chopped or sliced almonds or sunflower seeds
6 large baking apples

Preheat oven to 325F.  Cream butter and sucanat.  Stir in lemon rind, spices, raisins, and nuts.  Core apples from stem side, leaving apple intact on bottom.  Fill each apple with a spoonful of stuffing.  Place apples in buttered baking pan with a little water.  Bake until apples are tender (depending on type of apple, about 1 hour).  Serves 6 for dessert or brunch.

Note:  Presentation is more attractive if the top third of the apples is peeled before filling and baking – however, the finished apple is less juicy and provides less fiber.

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