Maple Glazed Baked Apples
The best apples to use are Rome Beauty or McIntosh. Sun-Maid Apricots add a new
dimension to the classic baked apple. Use sweet, golden yellow Mediterranean
Apricots or try the slightly tangy California Apricots.
4 medium-size, red baking apples
1
⁄4 cup Sun-Maid Raisins
1
⁄4 cup Sun-Maid Apricots (about 8-10), diced
1
⁄4 cup packed light brown sugar
1
⁄4 cup chopped walnuts or pecans, optional
1 teaspoon cinnamon
1
⁄4 cup pure maple syrup
1 tablespoon butter or margarine, melted
Core apples leaving bottoms intact. Peel skin off top third of apples.
Place in an 8-inch square baking pan. Add 1 tablespoon water to pan.
Combine raisins, apricots, brown sugar, nuts and cinnamon.
Spoon mixture into apples, mounding over top of apples and
letting excess fall into pan. Combine
maple syrup and butter. Spoon over
top of apples. Cover pan with foil.
Bake at 375ºF for 30-40 minutes or
until apples are tender. Serve warm
or at room temperature with maple
sauce. Makes 4 servings.
Dietary Fiber 25%
.
Potassium 14%
Vitamin C 10%
.
Iron 10%
Nutrients per serving (1 apple) without nuts: Calories 270;
Protein 1g; Fat 3g (Sat. Fat 2g); Carbohydrate 63g; Dietary
Fiber 6g; Cholesterol 10mg; Sodium 40mg.
◆
Stir into yogurt.
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Blend into bran muffins and
quick breads.
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Stir into hot cereal.
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Sprinkle on applesauce.
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Stir into low fat cream cheese
and spread on a toasted whole
wheat bagel.
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Stir into low fat cottage cheese.
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Stir into roasted vegetables.
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Keep in your desk for a quick
energy-rich snack.
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Add to rice pilaf and stuffing.
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Stir into mashed sweet potatoes.
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Toss into fruit, vegetable or
green salads.
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Add to tuna salad along with
grated carrots.
From Sun-up to Sun-down, Sun-Maid Raisins
Add a Touch of Sweetness to Everyday Healthy Eating
