Baked Apples Stuffed With Mixed Nuts

• 3 tablespoons unsalted butter, softened
• 1 teaspoon grated lemon zest
• 1 teaspoon grated orange zest
• 1 teaspoon grated fresh ginger
• 18 teaspoon salt
• 1/4 cup honey
• 1/4 cup dark brown sugar
• 2 teaspoons fresh lemon juice
• 1/2 cup pecans
• 1/2 cup walnuts
• 1/2 cup dried sour cherries, plumped in hot water and drained
• 10 Granny Smith apples, cored

1. Preheat oven to 350 degrees.
2. Place butter, zests, ginger, salt, honey, sugar and lemon juice in a food processor and process until smooth.
3. Add nuts and cherries and process until mixture forms into a paste.
4. Fill the centers of the apples with 2 to 3 tablespoons of the nut mixture.
5. Place the apples in a large, shallow baking dish.
6. Bake for 35 minutes.
7. Cover the apples with aluminum foil and bake until the apples are soft when pierced with a knife, about 20 minutes longer.
8. Serve with vanilla ice cream, if desired.

unsalted butter, lemon zest, orange zest, ginger, salt, honey, dark brown sugar, lemon juice, pecans, walnuts, sour cherries, apples

Taken from cooking.nytimes.com/recipes/1386 (may not work)