Stuffed Baked Apple
4 large apples, preferably Golden Russet
2 T lemon juice
½ cup chopped hazelnuts
2 T unsalted butter, melted
1 T raisins
1 T brown sugar
Dash of ground cinnamon
Preheat oven to 350F. Mix nuts, raisins, sugar, butter and cinnamon in a bowl. Set aside
Remove the top quarter of the apple, reserve.
Remove the core, best done with a melon baller. Brush cut apple surfaces with lemon juice, fill cavity with nut mixture and replace tops.
Arrange apples in a shallow, buttered ovenproof dish.
Bake for 30 minutes or until flesh is tender. Serve hot with custard sauce or crème fraiche.