Servings: 4 people
Ingredients
4 Rome apples
5 large pitted prunes or dried apricots, chopped
2 tbsp pine nuts
2 tsp apricot or other fruit spread (optional)
1/2 tsp pumpkin pie spice
4 tsp butter, cut into 4 equal pieces
3/4 cup apple cider or water
1/4 cup plain yogurt
Prep
Preheat the oven to 375°F. Core the apples to within 1/2 of their bottoms. Using a paring knife, remove a 1/2″-wide strip around the top edges. If necessary, trim a thin slice from each bottom so the apples sit flat.
In a small bowl, combine the prunes or apricots, nuts, fruit spread (if using), and pumpkin pie spice. Spoon into the apple cavities and place the apples in a shallow baking dish. Slip a piece of butter into each cavity and pour the cider or water over the apples (the liquid should be 1/4″ to 1/2″ deep in the pan).
Bake, uncovered, basting with the pan juices occasionally (add a little hot water if necessary), until the apples are tender when pierced with a fork, 30 to 45 minutes. Place on plates and spoon the pan juices over them. Serve hot, warm, or at room temperature topped with a dollop of the yogurt.
Nutrition Information
Calories: 176 calories; Carbs: 27 g; Fat: 7 g; Protein: 2 g; Fiber: 5 mg
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