Serves: 4
Total Calories: 310

4 apples tart baking (Jonathan. York Imperial. Rome Beauty), peeled and cored
1/4 cup brown sugar
3 tablespoons butter or margarine, softened
3 tablespoons currant jelly
1 tablespoon instant tea powder
1 teaspoon pumpkin pie spice
1/3 cup pecans chopped
3 tablespoons raisins
3/4 cup water
Sweetened whipped cream or ice cream (optional)

Preheat oven to 350°. With the tip of a knife, make six 1/4 -inch deep cuts in each apple, from top of apple to halfway down. Place the apples in an 8 x 8 x 2-inch baking dish. In a small bowl, combine brown sugar, butter or margarine, jelly, tea powder and spice. Stir in nuts and raisins. Stuff each apple with one-fourth of the mixture. Pour water into bottom of baking dish cover with foil and seal tightly. Bake for 50 to 60 minutes or until fork-tender and slits in tops of apples have begun to fan open. Remove foil, being careful to avoid escaping steam. Gently transfer apples to four small dessert bowls. Spoon a little of the juice from bottom of pan over top of each apple. Serve with sweetened whipped cream or ice cream if desired.




* Tested with apple pie spice and no tea powder. Makes too much filling for medium sized apples. Flavor just OK. Retest before using again.

Nutritional Facts:

Serves: 4
Total Calories: 310
Calories from Fat: 128

More Recipes from the Tea Lover's Book Cookbook:
Baked Apples