Simple. Healthy…and Quick. Dessert please come early tonight
Recipe from Sprouted Kitchen
4 Tbsp. dried cranberries or golden raisins, chopped
4 Tbsp. unsalted pistachios, chopped
4 Tbsp. slivered almonds, chopped
1/2 tsp. cinnamon
1 cup apple juice
1/2 tsp. vanilla extract or one vanilla bean
zest of one lemon4 apples such as pink lady, winesap, liberty
3 Tbsp. coconut oil, melted
2 Tbsp. turbinado sugar
Preheat the oven to 350′.Combine the dried fruit, pistachios and almonds in a small bowl. Stir in the cinnamon and set aside.
In a saucepan, combine the apple juice, vanilla extract or seeds of the vanilla bean and lemon zest. Bring it to a simmer for 5 minutes for everything to infuse. Turn off the heat and let it cool.
Core the apples and cut about 1/4 of the top off, reserving the tops (I used a melon baller to scoop out a bit of a pocket in the apple core, this is optional).
Put the apples in an ovenproof dish. Divide the nut stuffing between the apples and cover them with their tops.
Pour the infused juice and oil over the apples and sprinkle with the sugar.
Bake for one hour or until the flesh is tender, regularly drizzling with the cooking juice. Remove from the oven and serve warm with the juices and plain yogurt, whipping cream or ice cream on the side.
Note: I couldn’t find coconut oil…so I used a little butter. I also didn’t add any sugar and they were perfectly sweet. Right out of the oven I thought these were just okay but day 2 out of the fridge was a completely different story. So… if you can hold off…bake them and put them in your fridge over night. They will soak up all of that goodness in the pan and taste Amazing Enjoy.