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Baked Apples with Almond Cream

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  • 4 Baking apples; such as Cortland or Rome
  • 1/2 c Raisins
  • 2 c Apple cider or juice
  • 1 c Water
  • 1/2 Lemon
  • 1/2 c Whole wheat pastry flour
  • 1/2 c Rolled oats
  • 1 ts Cinnamon
  • 1/2 ts Ground ginger
  • 1/4 ts Salt
  • 1/2 c Succanat; (type of sugar available in Health Food stores)
  • 1/4 c Canola oil
  • 2 c Almonds; blanched and slivered
  • 4 c Water
  • 3/4 c Maple syrup
  • 1 pn Salt
  • 1/2 c Agar flakes
  • 2 tb Arrowroot; dissolved in 4 tablespoons of ice water
  • 1/2 ts Almond extract


Preheat the oven to 375 degrees.
Wash and core the apples, peel off 1/2 inch band of skin around the tops of the apples. Sprinkle with lemon juice. Scatter the raisins on the bottom of a baking dish and place the apples on top of them. Assemble stuffing mixture and fill the apples.
Bring the cider and water to a boil and pour around the apples - do not pour over the stuffing. Bake for 40 minutes on the middle shelf of the oven. Baste with the juice several times while the apples continue to bake another 20 minutes.
Puree almonds with the water until smooth strain though several layers of a damp cheesecloth. You should have 3 cups. Combine almond milk, maple syrup, salt and agar flakes. Simmer 3 4 minutes over medium flame until the agar is dissolved. Make a slurry of arrowroot and cold water. Stir into almond milk along with the almond extract and cook for 2 additional minutes. Chill the almond milk until firm. Blend until creamy.
S: 1 quart almond cream
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW# DJ9206
Converted by MM_Buster v2.0l.