Ginger Stuffed Baked Apples
|Baking apples||4 Large (Such As Rome Beauty)|
|Walnuts||2 Ounce, chopped|
|Ginger||1 Tablespoon, shredded|
|Powdered ginger||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Brown sugar||2 Tablespoon (Light Or Dark)|
|Butter||1 Tablespoon, softened|
1. Adjust a shelf to the top third of the oven and preheat to 375°.
2. Squeeze the lemon half; you will need 2 teaspoons of the juice. Cut the lemon half in two; reserve for rubbing the apples.
3. Cut off about 1/2 inch from the top of each apple and with a paring knife, pare off about 1/2 inch of skin from around the top of each apple. Rub the cut surfaces with lemon. With a paring knife and spoon, cut out the cores to make room for the stuffing. Rub all the cut surfaces with the lemon. Stand the apples upright in an 8-inch square baking pan.
4. In a food processor, combine 1/3 cup of the walnuts, the sugar, fresh ginger, powdered ginger, cinnamon and egg yolk. Process to finely grind the nuts. Spoon the filling into the center of each apple, dividing equally. In a small bowl, stir together the brown sugar and butter. Press it onto the cut surfaces of the apples. Sprinkle the tops with the reserved walnuts. Pour 1/2 cup water into the pan around the apples. Bake until tender, 45 minutes to 1 hour. Cool for at least 15 minutes before serving hot or warm.