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Preheat oven to
350°. Using a paring knife, core the apples, leaving about 1/2 inch intact
on the bottom. The opening should be about 1 inch across. A melon baller
is helpful for scooping out the core and some of the flesh. Peel off a
1/2 inch strip of skin around the center of the apples. Place the apples
in a baking dish; a 9x13 glass pan works well. Give each apple a squeeze
of lemon juice in the cavity. In a roomy bowl, mix together the brown
sugar, CINNAMON, and chopped CRYSTALLIZED GINGER. Blend well. Spoon the
sugar mixture into the apples. Pour the apple juice into the pan to cover
the bottom. Insert a CINNAMON STICK into each apple cavity and top with
1 tsp. of butter per apple. Bake at 350° for 1 hour and 15 minutes, or
until the apples are to the desired tenderness, basting occasionally with
the pan juices.
Prep. time: 15
minutes.
Baking time: 1 hour 15 minutes.
Serves: 6
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