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Baked Stuffed Apples with Custard Sauce Recipe
|For apple stuffing|
|Frozen pitted cherries||15 Large, partially thawed, then chopped|
|Dried currants||1 Tablespoon|
|Granulated sugar||2 Teaspoon|
|Evaporated skimmed milk||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon, divided|
|Ground cinnamon||1⁄8 Teaspoon|
|Golden delicious apples||4 Small, cored|
|Vanilla extract||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1683 Calories from Fat 51
% Daily Value*
Total Fat 6 g8.8%
Saturated Fat 1.7 g8.3%
Trans Fat 0 g
Cholesterol 238.7 mg
Sodium 256.8 mg10.7%
Total Carbohydrates 457 g152.3%
Dietary Fiber 56 g224%
Sugars 350.7 g
Protein 32 g64.2%
Vitamin A 18.6% Vitamin C 43.4%
Calcium 43.4% Iron 10.8%
*Based on a 2000 Calorie diet
In small saucepan combine cherries, currants, sugar, 1 teaspoon lemon juice, and the cinnamon and bring to a boil; cook, stirring occasionally, until cherries are coated and mixture is slightly thickened, about 3 minutes.
Preheat oven to 375°F.
Starting at stem end of each apple, pare about 1/3 of the way down; brush pared section of each with 1/2 teaspoon lemon juice (this will prevent discoloring).
Stuff each apple with 1/4 of the cherry mixture and set apples in baking pan that is just large enough to hold them upright; cover pan with foil and bake until apples are tender, 45 to 50 minutes.
Let cool to room temperature or cool slightly, cover, and refrigerate until chilled.
Sauce: In small saucepan heat milk until tiny bubbles form around edge.
In bowl beat egg with sugar until thoroughly combined; gradually beat in milk.
Pour mixture into top half of double boiler and stir in vanilla; cook over hot (nor boiling) water, stirring constantly, until sauce is thick enough to thinly coat the back of a spoon.
Pour sauce into a bowl, cover with plastic wrap, and refrigerate until cooled or chilled.