'Tis the season for apple eating here in Minnesota, with such a variety to choose from. In this dish I used organic Harrelson apples from > Hoch Orchards, which you can find at the > Seward Coop. The apples held their shape nicely with baking, with only the smallest apple turning to mush (luscious, delicious apple mush, but mush nonetheless).
It is worth it to spend the extra money and effort to obtain organic, local apples mainly because they taste better, but also because, according to the > Environmental Working Group, amongst other sources, apples are in the top most chemically treated produce item, second only to peaches. I like how > Treehugger explains the local dilemma and why it matters.
Baked Apples with Cream and Almonds
serves 4-6,less if you adore baked apples (I like to eat at least 2!)
Preheat oven to 400 degrees F.
Peel 6 organic Harrelson apples and remove stem from each apples by cutting into the apple in a small square around the stem, then scoop out the seeds with a demitasse spoon.
Place apples stem side up in a glass or enamel baking pan that's at least 2 inches high (in case of apple explosion!).
In a bowl combine 1/2 cup coarsely chopped, salted almonds with a scant 1/4 cup > sucanat, a generous dash of cinnamon, and at least a teaspoon of ground cloves.
Chop 2 oz of unsalted butter into little squares, placing a piece of butter in each apple and some around the bottom of each apple.
Stuff the hollowed out apple with as much of the nut/sugar mixture as you can fit into it, and if there is any left simply sprinkle it around all the apples in the pan.
Finally, juice an orange and drizzle the juice all over the apples (a citrus juicer need not be expensive, or take up a lot of counter space, I use one like > this).
Bake apples uncovered for about 20 minutes.
Serve with a dollop of organic heavy whipping cream, and don't forget to lick your bowl clean!
This post is linked to Real Food Wednesday at > Kelly the Kitchen Kop, come check out lots of other great posts about real food.
I am also pleased to share this recipe as apart of > Kitchen Stewardships's Super Food Carnival: Healthy Fat Recipes
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