Easy & Delicious Baked Apples

[This isn't exactly my recipe, but since I have participated in the buying of ingredients and it was baked in my oven, I figure it counts :)]

AK first made these divine baked apples for me a few months ago (it's his mom's recipe, thanks JW!), and it's a great alternative dessert if you don't want to serve baked goods, or if you have vegan friends but don't want to just serve raw fruit.

AK's mom uses Rome apples, but I have also tried these with Braeburn apples and they were great. Whatever apples are good for making apple pie will work. Just hollow out the center, fill them with raisins, sprinkle with cinnamon, drizzle with agave and them bake them in the oven until they are soft and sweet. Yum!

I like eating the apples as is, but I bet they would be great chopped and served over oatmeal or yogurt for breakfast, or over ice cream for dessert!

Easy & Delicious Baked Apples

6 large apples
dark raisins
1 Tbsp cinnamon
1/4 cup agave

Directions:
Core the apples so you remove the seeds and most of the core, but don't cut all the way through to the bottom. Place in large baking dish.
Fill apple centers with raisins until they are full (amount will depend on how big the apples are and how much you cut out). Sprinkle with cinnamon, drizzle with agave and bake in the oven at 375 degrees for 45-60 minutes until the apples are soft. Serve hot or cold.

The cost:
apples: 3.54
raisins: 1.99
agave: 1.99

Grand total: $7.52; serves 6-8

Special Holiday Recipe: Cranberry Apple Fennel Compote

Tart cranberries, sweet apples and fennel, spicy cinnamon and nutmeg--all of the flavors meld together for a delightful dish just in time for the holiday season. I use something new in this recipe: Meyer lemons, which are a sweeter version of the regular lemon. A little vinegar balances out the sweetness of the sugar, and the bourbon adds a subtle bit of pizazz.

Note: I like a tarter compote, but if you like sweeter flavors feel free to add more sugar.

Cranberry Apple Fennel Compote

Ingredients:

3 apples, peeled and chopped
1 fennel bulb, chopped (white part only)
18 oz fresh cranberries
1 cup white sugar
1/2 cup water
zest of 2 meyer lemons
juice of 2 meyer lemons
pinch of salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp apple cider vinegar
1 tsp bourbon

Directions:

1. Place all ingredients in a deep saucepan or small stock pot. Bring to a boil, then simmer 20-25 minutes until apple and fennel are soft and cranberries have "popped."

Serving ideas: Serve over turkey or chicken, or spoon over vanilla ice cream and top with toasted almonds.

The cost:
apples: 1.49
fennel: 2.39
cranberries: 3.98
lemons: 2.69

Grand total: $10.55; serves 8-12 depending on how you use it