This, along with our family sweet potato recipe, is what I’ll be bringing to this year’s Thanksgiving potluck! I can’t wait to try it!
Serves 4
- 4 fuji apples, cored within 1/2″ of the base
- 2 tbsp. sucanat or xylitol
- 2 tsp. molasses
- 1/3 cup dried tart cherries
- 3 tbsp. chopped walnuts
- 1 tbsp. pastured butter
- zest of one lemon
- 1 cup apple juice
Preheat oven to 425 degrees
If needed, slice a little off the bottom of the apple so it will stand. Place apples in a 9 inch glass pie plate. In a small mixing bowl, mix xylitol (or sucanat), molasses, 2 tbsp. maple syrup, cherries, walnuts, butter, and lemon zest. Stuff apples with mixure, overloading extra over the top. Place remianing maple syrup and apple juice at the bottom of the pie plate. Bake apples for 20 minutes, basting with juice. Cover and bake until tender, about 15 min. more. Serve warm.
