Baked Apples

ready for the baking

I made an attempt at a Passover meal this year and was pleased with the results. Also, it was a fantastic opportunity to use my cookbooks!

Starting with the last first, here is the evening's dessert:  a delicious and simple recipe from my current go-to, Laurel's Kitchen.

Baked Apples

from The New Laurel's Kitchen

4 large flavorful apples

1/2 cup toasted wheat germ

1/4 cup raisins

1/4 cup chopped walnuts or filberts

zest of 1/2 lemon

1/8 tsp cinnamon

1 Tbls brown sugar

pinch salt

1 tsp flour

3/4 cup apple juice [I actually used lemonade]

Preheat oven to 350. Core apples and place in a greased baking dish with a cover. It's good if the apples are a snug fit: if not, cut up a fifth apple and tuck it around.

Mix the wheat germ, raisins, nuts, lemon zest, cinnamon, sugar, and salt and press lightly into the apple cores. Mix the flour and juice and pour over the apples.

Bake 40 minutes or until the apples are very soft. Let cool slightly before serving for best flavor.

Serves 4.

Variation:

Substitute 2 Tbls toasted sesame seeds for the nuts and use 6 Tbls of raisins.

I used the straight recipe (though I like the sound of the variation), substituting matzo meal for the germ/flour and lemonade for the apple juice (used what I had).

Imagine I'll make this many times in the years to come---apples are a favorite (inexpensive) fruit and for a dessert this is high fiber and includes protein. Can't ask for much more!