Baked Apples with Dried Cherries and Maple Syrup
Rome Beauties are bright red and medium-large, with a tender, slightly sweet flesh. They are a good choice for baking because they hold their shape well. Sweet and crisp Galas have a yellow-orange skin with distinctive red striping and are also good cooked.
- 4 Gala or Rome Beauty apples
- 1/3 cup dried cherries, or golden raisins
- 1/3 cup walnut pieces
- 1/3 cup pure maple syrup
- 2 tablespoons unsalted butter
- 3 tablespoons reduced-fat sour cream
- 3 tablespoons crushed gingersnaps
Preheat oven to 350 degrees. Core apples with a melon baller, making a 3/4-inch-wide cavity, stopping 1/2 inch from the bottom. Peel top inch of apples; fill with cherries and walnuts. Arrange in an 8-inch square baking dish.
Drizzle maple syrup over apples; top each with 1/2 tablespoon butter. Bake, brushing occasionally with accumulated juices, until apples are tender, 45 to 60 minutes.
Transfer apples to a plate. Pour liquid from dish into a bowl; whisk in sour cream. Drizzle over apples; sprinkle with gingersnaps.