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.