Eaten out of hand, crisp raw apples are one of the tastiest, healthiest snacks going, but when cooked they can also be the starting point for an easy delicious dessert. Our baked apple features walnuts for a dose of protein and ‘good’ fat and maple syrup instead of brown sugar.
Patsy Jamieson, Diane Temple
⅓ cup maple syrup
2 tablespoons cloudy apple juice
2 teaspoons mono- or polyunsaturated margarine
½ teaspoon cinnamon (cassia)
2 large apples, halved
2 tablespoons chopped walnuts
4 small scoops reduced-fat ice-cream or vanilla frozen low-fat yogurt
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Preheat the oven to 200°C. Coat a 20-cm square baking dish with cooking spray.
Combine maple syrup, apple juice and butter or margarine in a small saucepan. Bring to a simmer, stirring. Remove from the heat and add cinnamon.
Wash and dry apple halves (leave the skin on) and remove cores. Place apples cut side up, in the baking dish. Pour maple syrup mixture over apples. Cover with aluminium foil and bake for 20 minutes.
Baste apples with maple syrup mixture. Sprinkle with walnuts. Return to the oven and bake, uncovered, until apples are tender and glazed, 10 to 20 minutes, basting once or twice. Let cool slightly. Place an apple half on each dessert dish and drizzle with syrup. Serve with a scoop of vanilla ice-cream (or frozen yogurt).