- 1/2 cup whole almonds
- 1/2 cup dried cherries
- 1/4 tsp. ground cinnamon
- 1 tbs. almond butter
- 1 tbs. maple syrup
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 4 baking apples, such as Cortland, Rome Beauty or Mutzu
- 1/2 lemon
- 1 cup apple juice
Preheat the oven to 350 degrees F. Dry-toast the almonds in a medium, heavy-bottomed skillet about three minutes, until fragrant and lightly browned. Remove from the heat and chop into small pieces. Place in a bowl with the dried fruit and cinnamon.
Mix together the almond butter, maple syrup, vanilla, almond extract and a pinch of salt in another small bowl. Stir into the nuts just until the mixture is moistened.
Core the apples and peel a 1/2-inch band of skin around the middle of each apple to prevent them from splitting. Rub the peeled area with the cut lemon. Spoon about 3 tablespoons of filling into each apple. Place the apples in a baking dish or pie plate and pour the juice on the bottom. Bake, uncovered, until the apples are tender, 45 minutes to an hour, basting every 15 minutes. A teaspoon of lemon or orange zest is a delicious addition. Serve warm or at room temperature.
Recipe excerpted from The Healthy Hedonist Holidays by Myra Kornfeld (Simon & Schuster, 2007).