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farmer jo:  an apple (or pear) a day
by Joanna Piatek
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continued from page 1

Apples are fantastic when paired with simple ingredients, and a little bit of heat. Baked apples, stuffed with raisin, nuts, any dried fruit, or just brown sugar make a great fall dessert.

Baked Apples
4 Large Tart Apples (such as Granny Smith or my favorite Braeburns), with ½ inch sliced off the bottom to help them sit flat.
1/4 Cup boiling water

3 tablespoons raisins
¼ Cup brown sugar
1 teaspoon cinnamon


Any combination of dried fruit, nuts, sugar, and spices that you choose. The total measurement of the ingredients should be about a ½ cup.

1. Preheat oven to 375 degrees. 
2. Combine the raisins, sugar, and cinnamon. (Or whatever combo you’re using.) To core the apples I like to use a grapefruit spoon, which has a sharp edge that makes it easier to dig out the hard center. A knife or melon baller would work well too. Don’t take out the entire core or the filling will fall out; leave about a ½ inch on the bottom of the apple. 
3. Fill the core of each apple with about ¼ of the mixture. Add a small slice of butter to the top of each apple. 
4. Put the apples in a baking dish with raised sides -- an 8" x 8" pan works well for 4 apples. Add the boiling water to the bottom of the pan. 
5. Bake the apples for approximately 30 minutes, or until tender. When you remove the apples from the oven spoon the liquid over the top. Serve warm.


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