Top Review by DoubletheGarlic
Thumbs up for a healthy, boldly spiced treat! On the note of the spices, it certainly took the maple-yoghurt sauce to take the edge off that quantity of cinnamon, but the overall effect had the nuanced qualities of a top rate restaurant. Some of my brown sugar topping didn't carmalize -- next time I would drop a few drops of water on top. And presoaking the raisins (in brandy?) would prevent the hardening/burning of exposed raisins (and take the whole thing up _another_ notch!). Thanks a lot!
- 4 apples
- 2.46 ml nutmeg
- 78.07 ml brown sugar, packed
- 78.07 ml yogurt, low-fat
- 59.14 ml raisins
- 59.14 ml maple syrup
- 9.85 ml cinnamon
Directions See How It's Made
- A large, firm, tart apple is best.
- Use Ida Red or Northern Spy.
- A Cortland can be used.
- However, if you use a McIntosh, you must shorten the cooking time.
- Core apples and remove top inch of peel.
- Make a shallow out through skin around centre of each apple to prevent skin from bursting.
- Place apples upright in baking dish or pie plate.
- In a small bowl, combine brown sugar, raisins, cinnamon and nutmeg.
- Spoon into centres of each apple.
- Add water to cover bottom of dish.
- Bake, uncovered in 375 F for 25 to 30 minutes for less firm apples and up to 50 minutes for firm varieties or until apples are tender when pierced with a toothpick.
- Combine the yogurt and maple syrup to make the sauce.
- Pour over the baked apples.