Meat Eating Apples

The combination of apples and spices cooking is one of the most seductive of kitchen aromas. While baking, apples have the scent of a delicate fruity wine. Add a little cinnamon and nutmeg and you’ve got the fragrance of a blue-ribbon pie, Thanksgiving, hot cider by the fireplace and a walk in an apple orchard all in one whiff.

Baked apples are a classic American dessert, simple and delicious. But take the basic recipe one step further and you’ve got a marvelous entree. Start with the typical ingredients: raisins, brown sugar, maple syrup and spices, then add diced ham. Give this dish needed piquancy by basting the apples with cider vinegar and apple juice.

Although this isn’t the best time of the year for eating apples, you should find big Rome Beauty or Gala apples that are suitable for stuffing.

Ham-Stuffed Apples are equally appealing for brunch or dinner. While the baking apples whet your appetite, you can put your feet up or put the rest of the meal together. If you’re planning to serve these stuffed apples for brunch, add corn muffins and strawberries with a little sugar and orange liqueur to round out the menu. If you prefer this as a dinner entree, add coleslaw and corn muffins or rolls.

HAM-STUFFED APPLES

You can also use the ham stuffing for small squash halves. Follow the recipe and bake 45 minutes or until fork tender.

1/4 cup raisins

1 tablespoon whiskey

1/2 cup minced ham

2 tablespoons butter, cut into small pieces

2 tablespoons finely chopped celery

1 1/2 teaspoons brown sugar, lightly packed

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg, optional

1 tablespoon maple syrup

2 large Rome Beauty or Gala apples

2 tablespoons apple cider vinegar

2 tablespoons apple cider or juice

Combine raisins and whiskey in cup and set aside 30 minutes.

Combine soaked raisins and any remaining whiskey with ham, butter, celery, brown sugar, cinnamon, nutmeg and maple syrup.

Core apples and hollow out centers as much as possible. Spoon ham mixture into apples, piling high. Place apples in small pan. Combine vinegar and cider in cup and set aside.

Bake apples at 350 degrees until very tender, about 45 minutes, basting with vinegar-cider mixture every 15 minutes. Serve hot.

2 servings. Each serving:

351 calories; 613 mg sodium; 51 mg cholesterol; 15 grams fat; 46 grams carbohydrates; 9 grams protein; 1.03 grams fiber.