Baked Apples with Raspberries
4 medium sized cooking apples
1 tbsp. lemon juice
3 1/2 oz. prepared raspberries, thawed if frozen
1/2 oz. slivered almonds
1/2 tsp. ground allspice
1/2 tsp. finely grated lemon peel
2 tbsp. brown sugar
1 1/4 c. orange juice (unsweetened)
1 cinnamon stick, broken
2 tsp. cornstarch blended with 2 tbsp.
water
low-fat custard, to serve
Preheat oven to 400 degrees F. Wash and dry the apples. Using a knife, make a shallow cut through the skin around the middle of each apple. Core the apples, brush the centers with lemon juice to prevent browning and stand in a shallow oven-baking dish.
In a bowl, mix together the raspberries, almonds, allspice, lemon peel and sugar. Using a teaspoon, spoon the mixture into the center of each apple.
Pour the orange juice into the dish, add the cinnamon stick and bake the apples in the oven for 35-40 minutes or until tender and soft. Drain the cooking juices into a pan and keep the apples warm.
Discard the cinnamon stick and add the cornstarch mixture to the cooking juices. Heat stirring, until thickened. Heat the custard until very hot. Pour the sauce over the apples and serve with the custard.
Baked Apples with Raspberries
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