Hazelnut-Cranberry Baked Apples
There's not much Capers chef Nathan Hyam likes more than putting a healthy twist on a classic recipe. This all-BC (save the cinnamon) dessert is simply elegant...a guaranteed chill-chaser and chock-full of superfoods.
4 crisp local apples, such as Gala or Braeburn
1/2 cup honey
1/2 cup dried cranberries
1/2 cup local hazelnuts, toasted & chopped
1 tsp. ground cinnamon
1 cup organic apple juice
Preheat oven to 350 F. Wash and core apples using a melon baller, leaving the bottom intact to hold the stuffing.
Mix stuffing ingredients together and fill cavity of apples.
Place the apples in a baking dish with the cup of apple juice in the bottom of the dish.
Bake uncovered for about 50-60 minutes depending on size of apples, until they are tender.
Drizzle juice from bottom of pan over apples and serve immediately.
