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Maple Pecan Baked Apples

Posted Jan 27 2009 8:20pm


Along with our increased emphasis on veggie main dishes this new year, I've started to emphasize more fruit desserts. I confess that when I set out to fix dessert I automatically lean towards the magic of rising flour - there is something in the transformational chemistry of baking that draws me, enchants me. Fruit desserts are much more subtle - they don't puff up, change shape or color dramatically, or stubbornly refuse to rise if you forget the baking powder.

But I am leaning towards subtlety, lately. And fruit desserts are the perfect conclusion to a complete, healthful meal - a nutritious, light, cleansing way to end the meal on a slightly sweet note (that happens to come with plentiful vitamin C and antioxidents).

Hence, on Tuesday evening, I continued the food nostalgia series with one of my childhood favorite desserts - baked apples! These, of course, are southern baked apples, filled with pecans and cinnamon...



Maple Pecan Baked Apples

4 large apples, cored (I prefer a slightly tart apple for this recipe, such as jonagold or granny smith)
4 T raw sugar or date sugar
4 T maple syrup
2 T melted butter or light vegan marg.
1 tsp cinnamon
6 T chopped pecans

~ Preheat the oven to 350 degrees.
~ Whisk together the sugar, maple syrup, butter/marg, and cinnamon until well combined.
~ Stir in the pecans until the pecans are coated with a smooth glaze.
~ Place the apples in a baking dish. Fill the apple cores with the pecan mixture. If there is any extra pecan mixture, let it dribble on top and down the sides of the apples.
~ Bake for 40 minutes - until the apples are tender. Serve immediately, topped with whipped cream or a little vegan yogurt...

("I want to go to the gym and have baked apples for dessert too!")


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