Serves 4 / Start to finish: 35 minutes
from Edible Seattle September/October 2009

Serve with ice cream or dollops of Greek yogurt.

2 medium tart apples
3/4 cup toasted hazelnuts, roughly chopped
3 tablespoons honey
2 tablespoons currants (or other dried fruit, chopped)
1/2 teaspoon cinnamon
1/2 tablespoon unsalted butter

Preheat the oven to 350 degrees.
Halve the apples and scoop the seeds out with a melon baller. Make five or six more scoops into the apple’s flesh, effectively carving a butterfly-shaped space in the center of each half, leaving the skins untouched.
Mix the hazelnuts, honey, currants, and cinnamon together in a small bowl. Pile a quarter of the nut mixture into each apple half, and top the nuts with a few thin slivers of the butter.
Nestle each apple into a small ramekin and bake for 20 to 25 minutes, until the nuts are browned and the apples are soft. Serve warm.


*Vegetarian
*Gluten-free 

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