Baked Apples

As it transitions into fall, I begin to crave doughnuts, pumpkin and pecan pies, and apples in all forms. There are many variations on a baked apple recipe; this one comes courtesy of Mireille Guiliano's "French Women Don't Get Fat."

BAKED APPLES

serves 4

1/3 c chopped walnuts (I substituted homemade maple-glazed walnuts)
4 apples (Cortland, Golden Delicious, or Rome Beauty are recommended)
4 tsp butter
4 tsp sugar mixed with 1/2 tsp cinnamon
2 tbs water

Place the walnuts on a baking sheets and toast them in a 250 degree oven for about 5 minutes, until they are fragrant. Set aside.

Wash and core the apples. Place them in a baking dish. Combine the butter, sugar-cinnamon mixture, and toasted walnuts.

Fill the cavity of each apple with the mixture, dividing it evenly among the 4 apples. Pour the water into the bottom of the baking dish.

Bake the apples at 375 degrees for 30 minutes. Serve warm. You can make the dessert more festive by pouring 1 tsp of heavy cream over each apple just before serving, garnishing with a sprig of mint for color, or placing an edible flower on the side.