Baked apples, stuffed with beets, pine nuts and raisins

• 8 Granny Smith or Golden Delicious apples
• 3 tablespoons butter
• 1/2 cup cooked beets, cubed
• Salt and freshly ground pepper to taste
• 1 teaspoon red wine vinegar
• 1/2 cup pine nuts
• 1/2 cup dried currants
• 1 tablespoon brown sugar

1. Preheat oven to 400 degrees.
2. Peel the apples but do not core.
3. If the apples do not stand up on their own, cut a thin slice off the bottom so they will.
4. Cut the top quarter off the apple.
5. This will serve as a lid.
6. Carefully core the apple, being certain not to cut too deeply or widely.
7. Lightly butter inside of each apple, cover with its own ''lid'' and bake for about 15 minutes.
8. The apples should not become too soft.
9. Cooking time will depend upon the variety of apple and its size.
10. (The apples may be cooked ahead of time, then covered with aluminum foil until just before serving time.)
11. Ten minutes before serving, salt and pepper the beet cubes and saute lightly in butter.
12. Add vinegar, then one minute later, pine nuts and currants.
13. Stuff apples with the mixture and put lid in place.
14. Sprinkle lightly with the brown sugar and place under a grill for three or four minutes to caramelize the top.
15. Serve immediately.

apples, butter, cooked beets, salt, red wine vinegar, pine nuts, currants, brown sugar

Taken from cooking.nytimes.com/recipes/10138 (may not work)