Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lg Cortland or Rome apples 1/3 c Golden raisins
3 tb Pine nuts 1/4 c Sugar
3 tb Walnut pieces 2 c Apple cider

MELE AL FORNO CON UVETTA E PIGNOLI - The raisins and pine nuts give
these baked apples an Italian flavor. Serve them warm at the end of a
hearty midwinter meal.

1. Preheat the oven to 350-F.

2. Using an apple or zucchini corer, cut out the cores and seeds from
the apples. Peel the skin from around the tops and bottoms. Arrange
the apples in a glass or ceramic baking dish. Combine the pine nuts,
walnuts, raisins, and sugar in a food processor fitted with the steel
blade. Pulse the machine on and off a few times so that the mixture
is coarsely chopped. Using a teaspoon, fill the cavities of the
apples with the nut mixture from both the top and bottom ends and
gently press the mixture to pack it firmly. Leave a little of the
filling spilling out of the apple tops.

3. Pour the apple cider into the baking pan. Bake the apples for 1
hour. Serve warm or at room temperature. These can be refrigerated
and reheated before serving.

Makes 6 servings.

Source: Cooking Vegetables the Italian Way; Judith Barrett
ISBN 0-02-009078-1; 1994
From : Sallie Krebs, Sat 07 Oct 95 13:30

Recipe By : Cooking Vegetables the Italian Way

From: Marjorie Scofield Date: 11-08-95 (10:47)
(160) Fido: Recipes

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