CINNAMON-NUT BAKED APPLES WITH MAPLE GLAZE
Source: Connecticut Post, 1999

1/4 cup packed light brown sugar
1 tablespoon chopped walnuts
1/2 teaspoon ground cinnamon
4 large baking apples (Rome apples work well)
1 tablespoon reduced-calorie margarine (pareve)
2 tablespoons maple syrup
Cinnamon sticks, to garnish

Preheat oven to 375 degrees F.

Place 1/4 cup water in an 8-inch-square baking dish.

In a small bowl, mix the brown sugar, walnuts, and cinnamon.

With a small knife, core the apples, but do not cut all the way through the bottoms; peel about 1/2-inch of skin from the tops of the apples. Place the apples in the baking dish.

Fill each apple with the brown-sugar mixture; dot with the margarine, then drizzle with the maple syrup.

Bake, basting the apples occasionally with the pan juices, until just tender, about 40 minutes.

With a slotted spoon, transfer the apples to dessert plates. Pour the pan juices over the apples. If you like, garnish each apple with a cinnamon stick.