Currant Stuffed Baked Apples
|Dried currants||1⁄2 Cup (8 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Quick oats||1⁄4 Cup (4 tbs) (uncooked)|
|Cinnamon||1⁄2 Teaspoon, ground|
|Lemon juice||2 Teaspoon|
Preheat oven to 350°F.
Lightly butter the bottom of an 8 X 8 X 2-inch pan.
Place currants in a small bowl, cover with boiling water, and set aside to plump for 15 to 20 minutes.
Mix together honey, oats, cinnamon, and lemon juice.
Core apples, leaving a 1-inch plug in bottom.
Split skin in 2 places at top edges.
Drain currants, and mix with oats.
Fill apples, and place them in prepared pan.
Dot each with 1/2 tablespoon butter, add water to bottom of pan to about a 1-inch depth, and bake on middle shelf of oven for about 60 minutes, or until tender.
Preparation time (not including baking): 8 minutes.