Baked Apples With Apricots And Cashews

• 9 granny smith apples
• 1/2 cup applesauce
• 1/4 cup dark raisin
• 1/4 cup chopped dried apricot
• 1/3 cup chopped cashews
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon cinnamon
• 4 teaspoons butter
• 1 cup white wine (approximately)

1. Preheat the oven to 375 degrees F
2. Partially peel 8 apples, leaving the bottom half intact
3. Remove the core (I use a melon baller)
4. Cut a thin slice off the bottom of the apple if necessary to make it stand upright
5. Place the apples in a baking dish
6. Peel the 9th apple, cut it into 1/2 inch dice
7. Combine the apple dice with the applesauce, raisins, apricots, cashews, 1/3 cup sugar, lemon juice and 1/4 teaspoon cinnamon
8. Toss to combine
9. Combine the remaining sugar and cinnamon in a small bowl
10. Fill the apples with the stuffing
11. Place 1/2 teaspoon of butter on top of each apple
12. Sprinkle each apple with some of the cinnamon/sugar mixture
13. Add white wine to the baking dish to the depth of 1/2 inch
14. Bake for 1 hour or until tender, basting the apples occasionally with the pan juices
15. Add water (or more wine) if neccesary
16. Serve warm or at room temperature

apples, applesauce, dark raisin, apricot, cashews, sugar, lemon juice, cinnamon, butter, white wine

Taken from www.food.com/recipe/baked-apples-with-apricots-and-cashews-116439 (may not work)