Cinnamon & Rosemary Baked Apples
I made my usual turkey for the holidays, but along side I served cinnamon baked apples.
I always forget how much I love them, and how easy they are!
I got this great idea of using a cinnamon stick for the stem from my friend Stephane at Zen Can Cook. It looked so pretty and the kitchen smelled so good!
I also like a sprig of rosemary in each apple to add some color and it is also the only herb that is still alive in my garden!
Baked Apples with Cinnamon Stem:
4 apples, (any variety will do)
4 cinnamon sticks
4 sprigs of fresh rosemary
1 cup of dark brown sugar
handful of golden raisins
1/2 cup of chopped pecans or walnuts
4 tablespoons of melted butter
pinch of black pepper
1/4 cup orange juice for the roasting pan
The only tricky part to making these is cutting off the top of each apple to make a lid.
Carefully, cut off the top of the apples with a paring knife and remove stems.
Hollow out the apples to make enough room for the stuffing, without going all the way thru to the bottom.
Mix all the other ingredients together and add the melted butter to combine to make a paste.
Stuff hollowed out apples with the sugar, raisin, nut mixture and return the lid to the apple.
Put a cinnamon stick thru each apple top to hold together like a toothpick!
Place apples in roasting pan and pour some orange juice around them.
Bake at 350F for about 45 minutes to 1 hour, depending on the size of the apples.
Carefully remove from the pan and pour glaze over them in individual bowls.
Spear with a fresh rosemary skewer. Serve warm or at room temperature!