The apples are soft, but still with a slight crisp and the stuffing is caramelized and crunchy. Yummy!
4 apples (I used Fuji, but use whatever your favorite is)
1 cup water
1/8 cup lemon juice
1/2 cup agave nectar or honey
1/2 cup finely chopped almonds
1/2 cup craisins
1 tsp cinnamon
a couple dashes ground nutmeg
a dash ground cloves
Preheat oven to 350. Using a melon baller or just a knife and spoon to make an opening in the top and dig out the core of the apple, being sure not to poke a whole in the bottom. Mix the water and lemon juice and pour in the bottom of a glass baking dish, setting your cored apples in it. Mix all remaining ingredients in a bowl. Spoon almond, craison mixture into apples until they are overflowing. Bake for about an hour.
* If you use honey try buying from a local bee keeper especially if you’re prone to seasonal allergies. If you do then your eating honey made by bees who pollinate plants from your area to make honey. So by eating local honey you build up an immunity essentially to the pollen and can significantly help with these seasonal allergies.
*Agave nectar is a sweetener like honey but it is a low glycemic sweetener. www.theglycemicindex.com explains it best:
“Not all carbohydrate foods are created equal, in fact they behave quite differently in our bodies. The glycemic index or GI describes this difference by ranking carbohydrates according to their effect on our blood glucose levels. Choosing low GI carbs – the ones that produce only small fluctuations in blood glucose and insulin levels – is the secret to long-term health reducing your risk of heart disease and diabetes and is the key to sustainable weight loss.”
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