Baked Apples

• 1 cup plus 2 tablespoons unfiltered apple juice
• 2 tablespoons currants
• 2 tablespoons apricot jam
• 2 tablespoons toasted chopped almonds
• 1 tablespoon light brown sugar
• 2 tablespoons unsalted butter
• 6 medium apples, cored 2/3 of the way down and the top 1/3 peeled
• Crema, for serving (optional, recipe follows))
• 2 cups heavy cream
• 1/4 cup buttermilk

1. In a small saucepan, bring 2 tablespoons of the apple juice just to a simmer and remove from the heat.
2. Add the currants, stir, and let them sit for 10 minutes to swell.
3. Preheat the oven to 350 degrees.
4. In a bowl, stir together the apricot jam, almonds, and brown sugar.
5. Add the currants with their juice and mix together well.
6. Use this mixture to stuff the apples.
7. Place them in a small roasting pan and place a dab of butter on the top of each.
8. Pour the remaining 1 cup of apple juice into the pan and bake for 50 to 60 minutes, or until tender but not split or mushy.
9. Serve hot, with a dollop of crema, if desired.
10. Whisk the cream and the buttermilk together in a bowl.
11. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours.
12. Crema may be kept in the refrigerator for as long as a week.

apple juice, currants, apricot, almonds, light brown sugar, unsalted butter, apples, heavy cream, buttermilk

Taken from www.foodnetwork.com/recipes/baked-apples-recipe.html (may not work)