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Cider-baked apples.

Just before serving, embellish this lighter version of baked apples with yogurt, or opt for the calories and top with butter. 1 quart cherry cider or cranberry-apple juice cocktail (or 3-1/2 cups dry white wine plus 1/3 cup sugar) 5 large Golden Delicious apples 1/4 cup chopped walnuts or pecans 3 tablespoons currants or raisins 1/2 teaspoon ground cinnamon 2 teaspoons sugar 3/4 cup unflavored yogurt, or 1/4 cup (1/8 lb.) butter or margarine

In a 3- or 4-quart pan, boil cider (or other liquid) on high heat, uncovered, until reduced to 1 cup.

Cut apples in half crosswise and core, creating hole through apple. Fit apples, cut side down and side by side, in a shallow baking pan (about 9 by 13 in.). Pour reduced cider over fruit, then fill holes in apples with nuts and currants. Mix cinnamon and sugar and sprinkle over nuts and currants.

Cover pan tightly with foil. Bake in a 350[deg.] oven until apples are tender when pierced, 40 to 50 minutes. Ladle 1 or 2 halves onto each dessert plate; pour hot syrup around fruit. Top with yogurt or butter. Makes 5 to 10 servings.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:May 1, 1985
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