|
KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
|
|
|
 |
|
|
|
|
|
|
| |
KOSHER PESACH RECIPES |
|
| |
PASSOVER
BAKED APPLES MARSALA |
|
| |
|
|
| |
INGREDIENTS: |
|
| |
- 2 cups apple cider, KP
- 1/4 cup plus 6 tbs. firmly packed light brown sugar, KP
- 6 Apples
- 2 tbs. golden raisins, KP
- 2 tbs. raisins, KP
- 2 tbs. dried currants, KP
- 2 tbs. chopped almonds, KP
- 1 1/2 tbs. margarine, KP, Parve
- 1/4 tsp. freshly grated nutmeg, KP
|
|
| |
INSTRUCTIONS: |
|
| |
- In a heavy saucepan over medium heat, combine the cider and
Marsala and boil until reduced to 1 cup, about 20 minutes.
- Stir in the 1/4 cup brown sugar.
- The syrup can be made 1 day ahead
- Cover and refrigerate, then bring to room temperature before using
- Preheat an oven to 350 degrees F.
- Peel the top one-fourth of each apple and core them without
cutting through the bottom
- Place the apples in a ceramic baking dish.
- Spoon 1 tbs. brown sugar and 1 tsp. each of the golden raisins,
raisins, currants and almonds into each apple.
- Pour the syrup over and around the apples
- Top each one with 1/4 tbs. margarine, then sprinkle with the
nutmeg.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Uncover and continue baking, basting the apples frequently with
the syrup, until tender, about 25 minutes more.
- Transfer the apples to shallow bowls and spoon some of the syrup
around each apple.
- Serve hot or warm
|
|
| |
YIELDS:
6
servings. |
|
| |
Source: Rabbi
Alan Ira Silver |
|
| |
|
|
|
KOSHER DELIGHT MAGAZINE
|
