4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold (see cooking apple varieties)
1/4 Cup brown sugar
1 teaspoon cinnamon
1/4 Cup chopped pecans
1/4 Cup currants or chopped raisins
1 Tablesoon butter
3/4 Cup boiling water
Directions:
Preheat oven to 375 degrees.
Wash apples. Remove cores to 1/2 inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4 inch to an inch wide.
In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8×8 inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tablespoon of butter on each apple).
Add boiling water to the bottom of the baking dish. Bake for 30 to 40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.
Serve warm with vanilla ice cream on the side.
Makes 4 servings.
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