Viennese Baked Apples

• 6 large apples
• 1/2 cup raspberry jam
• 1/2 cup walnuts chopped

1. Core apples and peel skin about 13 of the way down from the stem end.
2. Pierce the rest of the skin all over with a fork to lessen wrinkling and splitting.
3. Place apples in a large, deep pan that has a good cover and add water to a depth of 1/4 inch.
4. Mix jam with orange rind and nuts, fill the centre of each apple, then sprinkle sugar over top.
5. Bring water in pan to a boil, then cover, lower heat and simmer 20 to 30 minutes, depending on size of apples.
6. Baste 2 to 3 times with pan juices.
7. To glaze apples, uncover when cooled, sprinkle top with an additional tbsp of sugar and place under broiler 3 inches from heat until lightly browned.
8. Watch closely, as they brown very quickly.

apples, raspberry jam, walnuts

Taken from recipeland.com/recipe/v/viennese-baked-apples-45960 (may not work)