Almond Apples

Rome Beauty apples are in abundance now and are our first choice for this recipe because they hold up well during baking. Layer the marzipan or almond paste and cherries in the center of the apple, then sprinkle with brown sugar and dot with butter. The butter and sugar mingle together during baking to form a wonderful sauce to spoon over the apple when serving.

Baked apples are at their best when served warm. A dollop of nonfat sour cream sprinkled with a touch of brown sugar makes a nice finishing touch.

MARZIPAN BAKED APPLES

2 Rome Beauty apples

2 tablespoons chopped dried cherries

3 teaspoons almond paste

2 tablespoons brown sugar, packed, plus extra for garnish

2 teaspoons butter

Ground cardamom

2 tablespoons nonfat sour cream

Peel top third of apples and core. Place each apple on square of foil large enough to wrap completely around apple. Spoon 1/4 of chopped cherries into center of each apple. Add almond paste and top with remaining cherries. Sprinkle 1 tablespoon brown sugar over top of each apple and dot with butter. Sprinkle with cardamom to taste.

Pull foil up around apples and seal edges. Bake at 350 degrees until apples are tender, about 1 hour. Serve warm with nonfat sour cream and sprinkle of brown sugar.

2 servings. Each serving:

274 calories; 52 mg sodium; 10 mg cholesterol; 6 grams fat; 55 grams carbohydrates; 3 grams protein; 2 grams fiber.