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Baked Apples in Parchment



Elegant Baked Apples in Parchment provide a delicious finish to any meal.

Makes 2 to 3 servings



2 very large (or 3 medium) baking apples, such as Rome Beauty or Jonagold
5 tablespoons raisins
1 tablespoon chopped walnuts
2 teaspoons raw unsweetened shredded dried coconut
2 tablespoons maple syrup



Preheat the oven to 375 degrees F. Line a large loaf pan with unbleached parchment paper, leaving a 6-inch overhang of the paper on each of the lengthwise sides of the pan. Cut a 1/2-inch slice off the stem end of each apple and set aside.


Remove the cores to 1/4 inch of the bottom of the apples by using a paring knife to cut around the stem area, and then cut around the core. Use a teaspoon or serrated grapefruit spoon to dig out the core and seeds. Make the holes about 1 to 1 ΒΌ inches wide. (Alternatively, use an apple corer for coring the apples.)


To make the filling, put the raisins, walnuts, coconut, and 2 teaspoons maple syrup in a small mixing bowl and stir to combine. Stuff each apple with the raisin filling, dividing it evenly between the apples. Brush the tops of the apples and stuffing with the remaining maple syrup using a pastry brush. Put the stem ends of the apples back on top of the apples. Carefully position the apples in the pan so they will remain upright while baking. Wrap the apples tightly in the parchment paper by pulling the excess paper over the apples and folding it together to firmly seal.

Bake for 45 to 50 minutes or until the apples are soft and the filling is bubbly. Let stand 20 minutes before serving. Serve warm, or cover tightly, refrigerate and serve cold.