From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
Wash and core apples; place apples in baking dish. Cover bottom of baking dish with boiling water; fill each apple cavity with 2 tablespoons sugar, dash of cinnamon and ginger and 1/2 tablespoon butter. Bake covered for 30 minutes at 375 degrees or until apples are soft. Baste occasionally with liquid in pan. When apples are done, remove them; pour remaining liquid into a saucepan; add raisins and nuts. Gently boil until syrup thickens. Pour over apples. Serve hot or cold with whipped cream.
SERVES: 6
- 6 medium apples (Jonathan)
- 12 tablespoons brown sugar
- Dash of cinnamon
- Dash of ginger (optional)
- 3 tablespoons butter
- 1 cup pecans, coarsely chopped
- 1 cup raisins
- 2 or more cups water, boiling
Wash and core apples; place apples in baking dish. Cover bottom of baking dish with boiling water; fill each apple cavity with 2 tablespoons sugar, dash of cinnamon and ginger and 1/2 tablespoon butter. Bake covered for 30 minutes at 375 degrees or until apples are soft. Baste occasionally with liquid in pan. When apples are done, remove them; pour remaining liquid into a saucepan; add raisins and nuts. Gently boil until syrup thickens. Pour over apples. Serve hot or cold with whipped cream.
SERVES: 6
