Spring is not far away and thoughts of blooming flowers, gardens growing, and sweet fruits on the vine fill my mind and heart.  I want some fruit now, though!  What’s available while I wait for spring?  Apples and raisins!  So I’ve come up with a recipe that will satisfy my stomach, keep the weight off, and delight my mind and senses with tastes of the orchard.

Dr. Norris Chumley’s Baked Apple Supreme
Serves 4

4 apples (any kind will do)
¾ cup of raisins (try golden or the extra-large kind)
1 pat butter (or a small tablespoon, optional)
sprinkle of cinnamon
sprinkle of cardamom, clove or cumin
ginger: freshly grated, or dried – about a teaspoon
dash of sweet wine or cooking wine (optional)

Soak the raisins in boiling water for 5-10 minutes until they get very plump.  While they’re soaking, preheat your oven to 350 degrees, split the apples vertically, and gently core out the seeds and stems with a pairing knife, making troughs to be filled in a moment.  Leave the peels on. Place the prepared apples in a small baking dish that has a lid, and put about 1/4cup of water in the bottom, to keep things moist.

Once the raisins are really swollen, drain them and spoon them into and over the apples.  Place ¼ pat of butter on each one.  Sprinkle with ground cinnamon, and whatever spice you have on hand or are in the mood for – try something a little exotic, perhaps some cardamom, clove or cumin along with the cinnamon.  Top it off with a quick dash of cooking wine and a shot of ginger on top.

Cover and bake for half an hour.  Remove from oven and let stand for 10 minutes, covered before serving.   Say a prayer, thanking God for the bounty of the harvest.

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This is a great dessert to serve anytime, year round.  It has no sugar or sweetener whatsoever, other than the sweetness of the natural fruit.  If you want it to be entirely fat-free, skip the little dot of butter.

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