Recipe for 6
6 large, crisp baking apples (Granny Smith, Crispin, Braeburn, Jonagold or Cortland)
1/3 cup butter, softened
2 tablespoons maple syrup
1/2 cup coarsely chopped pecans
1/2 cup mixed golden raisins, chopped dry figs and dates
1/2 teaspoons cinnamon, powdered
1/3 teaspoon salt
Juice of 1/2 a lemon
1 cup apple juice
2 tablespoons packed brown sugar
2 tablespoons butter, softened
Preheat oven to 180°C.
Remove the core of the apples, almost to bottom, leaving base intact.
In a bowl, combine butter and maple syrup. Stir in the pecans, the mix raisins/fruits, cinnamon, salt and lemon juice. Spoon the butter mixture into cored apples, pushing down well. Leave a mound, about a teaspoon in size, on top of each apple.
In a small bowl prepare the topping, stir to combine 2 tablespoons brown sugar and butter; set aside.
Place the apples in a medium baking dish. Pour apple juice in baking dish.
Bake in the preheated oven for about 45 minutes or until the apples are very tender. Spoon a teaspoon of reserved topping over each apple. Bake additional 5 minutes. Remove from oven and let cool for 5 minutes.
Serve the apples warm with vanilla ice cream. Enjoy!