Gingersnap Baked Apples

from Recipes 1-2-3 Menu Cookbook
by Rozanne Gold

4 large Golden Delicious apples (1/2 pound each)
About 16 to 20 gingersnap cookies
1/4 cup honey

Preheat oven to 375 degrees.

Wash apples, but do not peel. Core apples, being careful not to cut through the bottom. You want to create a neat, 1/2 inch-wide cavity.

Place gingersnaps in a food processor and process until you have 1 cup coarse crumbs. Add 2 tablespoons honey and process until fairly smooth.

Pack each apple tightly with cookie mixture, mounding on top. Reserve some gingersnap-honey crumbs for garnish, if desired.

Place apples in shallow baking pan with 1/4 inch water on the bottom. Cover tightly with foil and bake 40 minutes. Uncover and bake 5 minutes longer. Remove apples with a slotted spoon to a plate.

To any liquid remaining in casserole, add 2 tablespoons remaining honey and 1/4 cup water. Bring to a boil and let cook over high heat for 1 minute, or until syrupy. Pour over apples. Let cool and serve. You may garnish plates with additional gingersnap-honey crumbs, if desired.

Serves 4

© 1998 by Rozanne Gold