Cinnamon Apple Salad
|Red cinnamon candies||4 Ounce (1/2 Cup)|
|Water||2 Cup (32 tbs)|
|Tart apples||6 Small, pared and cored|
|Package cream cheese||3 Ounce, softened|
|Lemon juice||1 Teaspoon|
|Pitted dates||1⁄3 Cup (5.33 tbs), snipped|
|Canned crushed pineapple||8 3⁄4 Ounce, drained|
|Chopped walnuts||2 Tablespoon|
In a 3-quart saucepan, cook cinnamon candies in water till dissolved.
Add apples and cook slowly, uncovered, just till tender, about 15 to 20 minutes, turning once during cooking.
Refrigerate apples in syrup several hours, turning once.
Blend together cream cheese, milk, and lemon juice till smooth and creamy.
Add dates, drained pineapple, and walnuts.
Drain apples; stuff centers with cream cheese mixture.