Baked raisin-stuffed apples
Courtesy of Stanford Hospital & Clinics Farm Fresh with Jesse Ziff Cool
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3 cups water
1 cup brown sugar
1 tsp. cinnamon
1 1/2 cups raisins
1 tbsp. finely chopped orange or lemon zest
4 tbsp. unsalted butter, softened
2 tbsp. unbleached white flour
6 medium apples, unpeeled and whole (recommended varieties include Granny Smith, Fuji, Pippin and Gala)
Preheat oven to 300 degrees. Put water, 1/2 cup of the brown sugar and 1/2 tsp. of the cinnamon in a medium pot. Simmer over medium heat for about 10 minutes or until it thickens slightly. Meanwhile, make the stuffing by combining the remaining 1/2 cup brown sugar and 1/2 tsp. cinnamon with the raisins, zest, butter and flour.
Using an apple corer, remove seeds and core and open the center to about an inch in diameter to create a somewhat larger hole for the stuffing. Divide the stuffing between the apples and fill the cored center, holding on thumb at one end to keep it from coming out the other side. Put apples in a baking dish and pierce with a fork, about 5 times each. Pour syrup on top.
Bake, uncovered, for about 1 hour or until soft. Remove from oven and let cool for about 15 minutes before serving. Serve with sauce spooned on top. Add a dollop of yogurt or sour cream if you wish.