Honey Baked Apples
  1. 1/2 cup Sue BeeĀ® Honey
  2. 6 ounces dried apricots
  3. 1 teaspoon vanilla extract
  4. 1/4 teaspoon ground nutmeg
  5. 1/2 teaspoon ground coriander
  6. 1 cup white wine
  7. 3 large baking apples
  8. 1 lemon, juice and zest of
  9. 1/2 cup cashews
  10. 1 tablespoon butter
  11. 1/3 cup golden raisin
  12. 1/2 teaspoon ground coriander
  13. 2 tablespoons sugar
  14. 1 cup white wine
  15. Creme fraiche
  1. Put apricot pieces, wine and sugar in small saucepan; bring to the boil, reduce heat, cover and simmer for 15 minutes.
  2. Add raisins and continue to simmer for a further 5 minutes; remove from heat and stir in butter until it is melted.
  3. Stir in lemon zest and cashews and cool completely.
  4. Peel and core the apples, then cut in half lengthwise, resulting in 6 halves with an indentation down the length.
  5. As each apple is peeled and cored, rub with reserved lemon juice to discourage discoloration. Place apples, rounded side down, in glass baking dish just large enough to hold them in one layer.
  6. Evenly distribute apricot filling among the 6 apple halves, mounding slightly at middle.
  7. Preheat oven to 350 F.
  8. In a small saucepan, bring all the honey syrup ingredients, plus any lemon juice remaining, to the boil; boil rapidly for 5 minutes to thicken syrup slightly, being careful not to let mixture boil over.
  9. Remove from heat and spoon over apples.
  10. Bake apples until tender when pierced with a sharp knife, about 45-55 minutes, basting 3-4 times; allow to cool 20 minutes before serving
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