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Ginger-coconut baked apples




Source of Recipe


First published in Chatelaine's 11/2003 issue.


List of Ingredients




3 tbsp (45 mL) butter
4 to 5 large or 8 to 10 small gingersnap cookies
3 tbsp (45 mL) sweetened shredded coconut
2 tbsp (30 mL) golden raisins
1/4 tsp (1 mL) cinnamon
2 baking apples, such as Northern Spy or McIntosh
1/4 cup (50 mL) water



Recipe



1. Preheat oven to 350F (180C). Melt butter in a medium-size saucepan or microwave in a medium-size bowl. Break cookies and place in a food processor. Whirl until coarse crumbs form. Or place cookies in a bag and crush with a rolling pin. Crumbs should measure 1/2 cup (125 mL). Donýt use more. Stir into butter with coconut, raisins and cinnamon.

2. Discard stems from apples, then slice in half crosswise. Using a spoon or melon baller, scoop out and discard each core, along with enough apple flesh to create a hollow that will hold about 2 tablespoons (30 mL) crumb mixture. If apples will not sit flat on a plate with cut-side up, trim a little from bottoms.

3. Place apples in a 9-inch (23-cm) pie plate. Spoon some crumb mixture into apple hollows and press down lightly. Mound remaining mixture onto centres. Pour water into dish (not over apples). Cover with foil. Seal edges to plate. Bake in centre of 350F (180C) oven 40 minutes. Then uncover. Bake until apples are very tender but still hold their shape, 15 to 20 more minutes. Delicious with whipped cream, yogurt or sour cream on the side.