Yield: 6 Servings
|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.
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, .