- 4 teaspoons unsalted butter, more for pan
- 4 tart baking apples, like Winesap or Empire
- ⅓ cup plus 4 teaspoons maple syrup
- 4 teaspoons brown sugar
- 4 teaspoons chopped pecans
- 4 teaspoons chopped golden raisins
- ¼ cup dry white wine or water
- 3 cardamom pods
- 2 whole cloves
- 1 1/4-inch-thick slice fresh ginger root
- 1 2-inch piece cinnamon stick
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
267 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 55 grams carbohydrates; 5 grams dietary fiber; 45 grams sugars; 0 grams protein; 10 milligrams cholesterol; 8 milligrams sodium
- Heat oven to 375 degrees. Butter a small cake or baking pan. Use a vegetable peeler to peel a strip of skin from around stem of each apple. Use a melon baller or grapefruit spoon to scoop out core of each apple, leaving at least 1/4 inch at base. Stand apples in pan and use a paring knife to make 6 vertical cuts surrounding cavity, being sure not to pierce through bottom of apple.
- Place 1 teaspoon butter and 1 teaspoon maple syrup into cavity of each apple. Mix together brown sugar, pecans and raisins, and stuff 1/4 of this mixture into each apple. Pour remaining maple syrup and the wine into bottom of pan, and add cardamom, cloves, ginger and cinnamon.
- Bake apples, basting with liquid in pan every 5 to 7 minutes, until tender yet not collapsed, 45 minutes to an hour. Serve warm or at room temperature, with custard if desired.
- Apples can be made without the filling of brown sugar, pecans and raisins.