When I was a kid, my grandmother used to bake apples, sprinkled with cinnamon and drizzled with honey. It was a Sunday dinner winter tradition that I loved, and still do, mainly for the amazing fragrance left in our home, all warm and wintery. I haven't baked apples in a long time but the other day was a cool, wintery day and it seemed like a perfect idea. I had an open jar of Elli & Manos' Raisins & Cinnamon Gourmet Spread so I thought I'd use it to make a couple of baked apples for my husband (the rest I'd used on a cheeseboard for a luncheon the week before).
I love this line of Gourmet Spreads (the Fig & Walnut is another tasty classic) because they have the slightest touch of balsamic vinegar that gives them a perfectly balanced sweetly savory flavor. They can be eaten as a jam but also enjoyed with cheeses or meats. Like all of the Elli & Manos products, the Gourmet Spreads are all-natural and have no preservatives or additives...and every spoonful is packed with flavor. They are also a great short cut for many recipes including this one.
2/3 cup water
Preheat the oven to 400F.
Use a corer, knife or melon baller to remove the apple core. I like the melon baller because it allows me to make a big opening (more yummy filling) without destroying the bottom of the apple. You don't want to go all the way through the apple, instead leave a little apple at the bottom.
Fill the apples with 1-2 teaspoons of the Raisins & Cinnamon Gourmet Spread.
Place your apples in a baking dish, add the water and bake for 45-50 minutes.
You can drizzle them with some honey (like my grandma did) depending on the kind of apples you use and how sweet you like your desserts. You can also add some vanilla ice cream or whipped cream on the side when you serve them or you can enjoy them neat as I do and simply enjoy the sweet and sour juices and cinnamon flavors. Enjoy!
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