October and Early November are great apple picking months – Try Baked Apples

Ok so you want something sweet and satisfying but cake is too “fattening” and the thought of eating an apple is not cutting it for a dessert. Well try baked apples for good skin nutrition and fiber without the high calories.  ( see my upcoming newsletter on eating apples for a facelift) coming soon.  Apples have quercetin and pectin, two strongly effective nutrients for promoting skin health. Being from New England, the apple is especially crisp and fresh in the fall for all kinds of dishes.

The apple in this recipe is paired with dried figs to give a “meatiness” to the dessert with lemon zest and some added chopped walnuts if desired.  Jonagolds are out now and great for baking, for they are juicy, hold their shape and taste really “applely”.  Second best are Rome and than Golden delicious (not red delicious) apples.  In my book Connecticut Kitchen, I have a chapter called a Primer on Apples for baking and cooking. 

Baked apples are a low fat and low carbohydrate treat right from the oven.

• 4  medium apples cored and peeled 1/3 of the way
• 4 dried figs stems removed and chopped ( or 1/4 of golden raisins)
• zest of a 1/2 lemon
• 3 teaspoons of coconut sugar or brown sugar
• 2 tablespoons of maple syrup
• a sprinkle of cinnamon and nutmeg
• 1-2 tablespoons of chopped walnuts (optional)

Preheat oven to 375 degrees.  Mix  chopped figs with lemon zest and juice, chopped walnuts if desired, and 2 teaspoons of coconut sugar together. Stuff the apples and place apples in a baking dish.  Pour 1/2 cup of water in bottom of the dish to prevent burning. Pour the maples syrup over the apples, sprinkle with cinnamon and nutmeg. Cover with foil and bake for 20 minutes, and uncover for another 20 minutes until a crack appears on the flesh of the apple. Remove from oven and spoon the liquid from bottom of pan over the apples.