Honey Baked Apples

This is an elegant, rich dessert with the added benefit of being very low fat (only 1 tblsp of butter!). Developed for RSC #6.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 6  ounces  dried apricots, cut in half,each half cut into thirds
• 1  cup white wine
• 2  tablespoons sugar
• 1⁄2 teaspoon ground coriander
• 1⁄3 cup golden raisin
• 1  tablespoon butter
• 1⁄2 cup cashews or 1⁄2 cup  almonds, toasted and coarsely chopped
• 1  lemon, juice and zest of
• 3  large baking apples

• Honey Syrup

• 1  cup white wine
• 1⁄2 cup honey
• 1⁄2 teaspoon ground coriander
• 1⁄4 teaspoon ground nutmeg
• 1  teaspoon vanilla extract

• Garnish

•  creme fraiche or   thick  Greek yogurt or  sour cream

Directions

1. Put apricot pieces, wine and sugar in small saucepan; bring to the boil, reduce heat, cover and simmer for 15 minutes; add raisins and continue to simmer for a further 5 minutes; remove from heat and stir in butter until it is melted; stir in lemon zest and cashews and cool completely (can be prepared to this point up to 1 day in advance; cover and refrigerate)
2. Peel and core the apples, then cut in half lengthwise, resulting in 6 halves with an indentation down the length; as each one is peeled and cored, rub with reserved lemon juice to discourage discolouration; place apples, rounded side down, in glass baking dish just large enough to hold them in one layer; evenly distribute apricot filling amongst the 6 apple halves, mounding slightly at middle
3. Preheat oven to 350°F
4. In a small saucepan, bring all the honey syrup ingredients, plus any lemon juice remaining, to the boil; boil rapidly for 5 minutes to thicken syrup slightly, being careful not to let mixture boil over; remove from heat and spoon over apples
5. Bake apples until tender when pierced with a sharp knife, about 45-55 minutes, basting 3-4 times; allow to cool 20 minutes before serving
6. These baked apples are very rich and an excellent contrast would be some crème fraiche, thick greek yoghurt or sour cream; a dollop on each apple, with some of the juices spooned over, is very nice