Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Fine soft bread crumbs |
| ⅓ cup | Firmly packed brown sugar |
| ⅓ cup | Finely chopped almonds |
| 6 larges | Cooking apples; such as Rome Beauty or Granny Smith; peeled and cored |
| 2 | Egg whites; lightly beaten |
| 6 tablespoons | Orange marmalade |
| ¾ cup | Apple juice |
| Mint sprigs for garnish | |
| Whipped cream; whipped topping or vanilla frozen yogurt (optional) |
Preheat oven to 350 degrees.
In a small bowl, combine crumbs, sugar and almonds. Brush apples all over with egg whites, then roll in crumb mixture to coat evenly. Arrange apples upright, sides not touching, in a 11x7-inch baking pan. Spoon 1 tablespoon marmalade into the cavity of each apple. Pour apple juice around apples in pan.
Bake, uncovered, until apples are tender when pierced, about 1 hour. Serve warm or at room temperature.
To serve, place 1 apple on each of 6 individual rimmed plates; leave apples whole or cut in slices to reveal the marmalade filling. Garnish apples with mint and serve with optional toppings, if desired. 6 servings.
NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .