Andrea Scott’s adaptation from Nourishing Traditions/ Sally Fallon. This is a wonder-
fully rich and spicy version of a classic way of cooking apples.
- 1/2 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
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 cup raisins
- 1/4 cup chopped or sliced almonds or sunﬂower seeds
- 6 large baking apples.
Let's Get Cookin
- Preheat oven to 325F
- Cream butter and sucanat/maple syrup
- 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.