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Baked Stuffed Apples with Honey-Mascarpone

Total Time: 1 hour 20 minutes plus cooling • Serves: 6

1/3 cup chopped dates
1/3 cup chopped dried apricots
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/4 teaspoon Schnucks ground cinnamon
1/8 teaspoon Schnucks ground nutmeg
1/3 cup chopped walnuts, toasted
1/4 cup old-fashioned rolled oats
6 Braeburn or Gala apples
1/4 cup firmly packed Schnucks brown sugar plus additional for sprinkling
2 tablespoons Schnucks unsalted butter, cut into 1/4-inch pieces
1-1/4 cups apple cider
3/4 cup mascarpone cheese
2-1/2 tablespoons Schnucks honey

Preheat oven to 350°F. In medium bowl, combine dates, apricots, lemon juice and zest, cinnamon and nutmeg; stir in walnuts and oats. Core apples; with vegetable peeler, peel skin from top one-third of each apple. With small spoon or paring knife, widen the opening of each apple to hold more filling. In glass or ceramic baking dish, place apples in single layer; tightly stuff apples with filling, mounding any extra filling on top.

Evenly sprinkle apples with sugar and dot with butter; pour cider into bottom of dish. Cover dish tightly with aluminum foil; bake 25 minutes. Remove foil; baste apples with juices and bake 30 minutes longer or until apples are tender and golden brown. Cool apples 15 minutes in pan on wire rack.

Meanwhile, in small bowl, stir mascarpone and honey until combined. Serve apples warm with pan juices spooned over the top; top with a dollop of Honey-Mascarpone and a sprinkle of brown sugar.

Each serving: about 550 calories, 32 g total fat (17 g saturated), 90 mg cholesterol, 30 mg sodium, 62 g carbohydrates, 7 g fiber, 47 g sugars, 2 g protein