~ Serves Four ~

4 Granny Smith or Cortland apples

1-1/2 cup apple cider

6 T light brown sugar

½ tsp cinnamon

½ cup chopped walnuts

2 T organic raisins

3 T orange juice

3 T lemon juice

2 T maple syrup

4 T fresh butter

1/3 cup heavy cream

• Preheat oven to 400 degrees.

• Combine apple cider, lemon, orange, ¼ tsp cinnamon and 4 T light brown sugar. Place in a medium-sized sauce pan, bring to a low boil, and reduce over low heat by half, stirring frequently.

• Add the raisins, walnuts, and maple syrup and set aside.

• Core the apples and peel them 1/3 of the way down. Fill the core of each apple with 1 T of butter, ½ T sugar and a sprinkle of cinnamon.

• Place in a deep baking dish and pour the reduced cider mixture over. Bake for 30-40 minutes, basting regularly.

Caramel Sauce     (Makes 2 cups)

• Combine 1 cup light brown sugar, ½ cup heavy cream, and ¼ pound unsalted butter in a small, heavy pan. Cook over medium heat, stirring constantly, until the sugar dissolves (about five minutes.)

• Remove immediately from the heat. Stir a little longer to completely blend.

NOTE:    If you don't like caramel sauce, you can make a delicious sauce from the apple baking juices.   After cooking the apples, pour baking juices back into a sauce pan, reduce by ¼, and add 1/3 cup of heavy cream.

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