1/2 c. walnut halves
1/2 c. raisins
1/2 c. craisins
1/2 c. candied orange
½ tsp. ground cinnamon
grated zest of 1 lemon
4 Tbsp. Traditional Balsamic (or your favourite Dark Balsamic Vinegar)
2 Tbsp. melted butter (or try Butter or Sweet Butter Olive Oil)
6 medium Fuji apples (or firm cooking apple)
Combine walnuts, raisins, craisins, candied orange, cinnamon, lemon zest and Traditional Balsamic in a mixing bowl. Set aside for 30 minutes, or as long as it takes to prepare the apples.
Preheat the oven to 350F.
Pierce apples carefully with a fork in a few places. Cut off tops approximately 1/3 of the way down. Core the bottom piece of the apple and discard cores. Places bottoms and tops in a shallow baking dish lined with parchment paper (or greased).
Spoon as much of the fruit and nut mixture into the cored bottoms of the apples as you can. Be sure to reserve some of the liquid and brush the tops of each apple with the liquid, pouring any excess liquid into the apple bottoms.
Bake for approximately 20-30 minutes or until the apples are tender. Serve with ice cream.
Note: Be adventurous and try this recipe with any vinegar you have on hand! We recommend the following vinegar flavours. Wow!
Cinnamon Pear Balsamic