Ginger-Stuffed Baked Apples

October 09 00:00 2002 Print This Article
Ginger-Stuffed Baked Apples

Makes 4 servings.


  • 4 Rome Beauty apples
  • 1/4 cup crumbled gingersnaps (2-4 cookies)
  • 2 Tbsp. golden raisins
  • 1 Tbsp. dried currants
  • 1 Tbsp. light brown sugar
  • 1 tsp. minced crystallized ginger
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground cardamom
  • 4 Tbsp. wildflower or clover honey
  • 1 cup apple cider


  1. Preheat the oven to 375 degrees.
  2. Peel apples, removing skin from only the top half of each. Remove the cores from each. Using a scooper or peeler, remove enough flesh from the center of each to make an inch-wide cavity that reaches almost to the bottom. Place hollowed-out apples in an ovenproof dish just large enough to hold them without touching.
  3. In a small bowl, combine gingersnaps, raisins, currants, sugar, ginger, cinnamon, and cardamom. Spoon mixture into the cavity of each apple. Drizzle a tablespoon of honey over each so it coats the exposed flesh as it drips down. Add cider to the pan.
  4. Bake apples uncovered until they are soft when pierced with a knife but not collapsing, about 50 to 60 minutes. After 30 minutes, add more cider if the pan looks dry.
  5. Cool apples to warm and place in individual bowls or dishes. Spoon some of the liquid from the pan over each apple and serve. Alternately, cool, cover and store them in the refrigerator until ready to serve, up to 3 or 4 days. Bring chilled apples back to room temperature before serving.

    Nutritional Information Per Serving:
    271 calories,
    1 g. total fat (less than 1 g. saturated fat),
    70 g. carbohydrate,
    1 g. protein,
    6 g. dietary fiber,
    32 mg. sodium.

Source: AICR

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