Baked Apples With Currants
|Baking apples/Cortland/granny smith||4 Medium (Rome Beauty)|
|Bran cereal||1⁄2 Cup (8 tbs)|
|Chopped pecans||1 Tablespoon|
|Brown sugar||4 Teaspoon|
|Maple syrup||4 Teaspoon|
1 Preheat the oven to 350° F.
With an apple corer, a melon bailer, or a thin, sharp knife, scoop out all but the bottom 1/2 inch of each apple core; with a vegetable peeler, peel a 1/2 inch-wide strip around the top of the cavity.
Stand the apples in a shallow baking dish just large enough to accommodate all of them in a single layer.
2 In a small bowl, combine the cereal, currants, and pecans if desired.
Spoon 1/4 of the mixture into the cavity of each apple, then sprinkle with the sugar.
Drizzle the syrup over the apples and bake for 40 to 45 minutes or until tender when pierced with a knife.