Maple Cranberry Baked Apples
|Cranberry juice cocktail||2 1⁄2 Cup (40 tbs)|
|Maple syrup||1⁄2 Cup (8 tbs)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Peeled grated ginger||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Rome apples||8 Medium, cored|
|Dried cranberries||3⁄4 Cup (12 tbs)|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|Shaved white chocolate||1⁄4 Cup (4 tbs)|
Preheat oven to 350°.
Combine first 8 ingredients.
Stir well; set aside.
Peel top half of each apple; place in a shallow roasting pan.
Fill centers of apples evenly with cranberries and pecans.
Pour cranberry-maple mixture over apples.
Bake at 350° for 1 hour or until tender, basting apples twice with syrup from pan.