Recipe: Raisin Walnut Baked Apples with Cinnamon Cream Sauce

RAISIN WALNUT BAKED APPLES
WITH CINNAMON CREAM SAUCE

FOR THE CINNAMON CREAM SAUCE:
1 tablespoon brown sugar
2 teaspoons water OR rum
1 teaspoon Argo Corn Starch
1/2 teaspoon Spice Islands Ground Saigon Cinnamon
3 tablespoons butter OR margarine
1/2 cup Karo Dark Corn Syrup
1 cup half & half

FOR THE APPLES:
6 large baking apples
1/3 cup Fisher Chopped Walnuts
1/3 cup raisins
1/3 cup Karo Dark Corn Syrup
1/3 cup Cinnamon Cream Sauce

Preheat oven to 350 degrees F.

TO MAKE THE CINNAMON CREAM SAUCE:
Stir brown sugar, 2 teaspoons water or rum, corn starch and cinnamon together in a small saucepan over medium heat; add butter and stir until melted. Add corn syrup and bring mixture to a boil, stirring constantly. Cook for 1 minute, then remove from heat to stir in half & half and vanilla. Return to heat and cook over very low heat, stirring occasionally, until sauce is thickened, about 5 minutes. Set aside (to use in the filling and for serving).

TO PREPARE THE APPLES:
Core the apples, making openings at least 1-inch in diameter and leaving bottom of apples intact; place in a shallow baking dish.

Combine walnuts, raisins, corn syrup and 1/3 cup cinnamon cream sauce in a small bowl. Fill centers of apples with mixture:

Bake for 30 minutes or until apples are tender.

Serve with remaining Cinnamon Cream Sauce.

Makes 6 servings
Source: Argo, ACH Food Companies, Inc.