Viennese Baked Apples
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
apples
|
*
|
| ½ | cup |
raspberry jam
|
*
|
| ½ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
apples
|
*
|
| 118 | ml |
raspberry jam
|
*
|
| 118 | ml |
walnuts
chopped |
|
Directions
Core apples and peel skin about ⅓ of the way down from the stem end.
Pierce the rest of the skin all over with a fork to lessen wrinkling and splitting.
Place apples in a large, deep pan that has a good cover and add water to a depth of ¼ inch.
Mix jam with orange rind and nuts, fill the centre of each apple, then sprinkle sugar over top.
Bring water in pan to a boil, then cover, lower heat and simmer 20 to 30 minutes, depending on size of apples.
Baste 2 to 3 times with pan juices. To glaze apples, uncover when cooled, sprinkle top with an additional tbsp of sugar and place under broiler 3 inches from heat until lightly browned.
Watch closely, as they brown very quickly.
