Baked Apples With Cinnamon & Date Stuffing
This recipe is one of my mother’s favourites. She often serves baked apples for breakfast, especially in Winter. You’ve got to make it to know just how good it smells, and tastes! This is simple, comfort food at it’s best. Baked apples will always remind me of my childhood.
6 Granny Smith apples (or any other variety, but these are best for baking)
3 tablespoons (37,5ml) sugar mixed with 1 teaspoon (5ml) cinnamon
half a cup (125ml) water or orange juice or apple juice
3 teaspoons (15ml) butter
6 cassia or cinnamon shards
Preheat the oven to 180C.
Remove the cores with an apple corer.
Stuff each apple cavity with a date. Don’t be tempted to overstuff or they will burst during baking.
Place the apples snugly together in a baking dish (I use an oven tray).
Dab each apple with a blob of butter.
Top each apple with a shard of cinnamon or cassia, or alternatively sprinkle 1 teaspoon (5ml) ground cinnamon over the apples.
Sprinkle sugar over each apple (you may want to omit this if you are using fruit juice instead of water).
Pour the water or fruit juice into the baking dish
Bake for about 25 – 30 minutes or until soft.
Serve warm with a dollop of full cream yoghurt or fresh cream.
If you are living in South Korea and do not have access to an oven then you can also easily prepare these delicious apples in a rice cooker.