Stuffed Apples With Custard Sauce
|Chopped walnuts||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Tart apples||8 Medium, unpeeled|
|Water||1⁄2 Cup (8 tbs)|
|For custard sauce:|
|All purpose flour||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Egg yolks||4 , lightly beaten|
|Vanilla extract||1⁄4 Teaspoon|
In a blender or food processor, combine the walnuts, raisins and sugar; cover and process until ground.
Stir in butter; set aside.
Core apples and remove enough pulp to leave a 1 -in shell.
Fill each apple with about 1/4 cup nut mixture.
Place in a greased shallow 3-qt baking dish.
Pour water around apples.
Bake, uncovered, at 375° for 50-60 minutes or until tender.
Meanwhile, for custard sauce, combine the sugar, flour and salt in a saucepan.
Gradually stir in milk and cream until smooth.
Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Remove from the heat.
Stir a small amount of hot milk mixture into egg yolks; return all to the pan, stirring constantly.
Bring to a gentle boil; cook and stir for 2 minutes.
Remove from the heat; stir in vanilla.
Serve over warm apples.
Refrigerate any leftovers.