Holistic Chef Eddie's Tip of the Day #10

Using fruit as a dessert is a great way to avoid sugary, high fat, high calorie choices.  It is even appropriate for the most formal dinner parties.  Fruit desserts are light and add a compliment to the meal.  They can be eaten for breakfast, between meals as a snack or at the end of a meal.  They can be baked, sauteed, poached or eaten raw.  Today I'm going to feature one of my favorites, BAKED APPLES.  This is my childhood favorite because my Grandmother, an Eastern European transplant, brought this deliciousness with her to the United States.  Growing up with my Grandmother living with us was a treat in so many ways, especially seeing baked apples frequently to NOSH on.  I guarantee it will become one of your favorite NOSHES.  I am a firm believer in taking out as much sugar content from all of my dishes including this Baked Apple.  There is enough hidden sugar in our foods already.

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Baked Apples stuffed with Walnuts & Raisins

4 - large Fuji or Gala Apples
2 Tablespoons Ground Cinnamon, separated
2 Tablespoons Lakanto Monkfruit Sweetener, separated
1/2 cup Raisins or Currants
1/2 cup chopped Walnut Pieces
3/4 cup White Wine
1)  With a melon baller, scoop out a 1 inch in diameter circle from the stem end of the Apple.  As you are scooping the meat out of the apple, only go as far down as 1 inch from the bottom .  Be careful.  Make sure you don't hit the bottom.  What is left is a hole in the apple with no seeds. 
2)  In a small bowl, mix together the Raisins (or Currants), chopped Walnuts, 1 Tablespoon Ground Cinnamon,  1 Tablespoon Monkfruit Sweetener.  With your hands stuff each apple with this filling.  Keep pressing the filling down until  it firmly fills the cavity.  
3)  Place the apples in an over proof baking dish, making sure the apples are positioned tightly against each other so they stand upright.  Sprinkle each top of the apple with the other Tablespoon of Cinnamon and the Monkfruit.  Really the amount on top of the apple can be more if you want more cinnamon and/or a sweeter apple.  Pour 3/4 cup of White Wine plus 3/4  cup of water in the dish.  
4)  Bake at 350 degrees for 30-40 minutes depending upon the side of the apple.  If a fork goes easily into the side of the apple you know it's done.
5)  Remove the apples and pour the remaining liquid into a small saucepan.  Cook on high heat until the liquid reduces to half and its consistency is syrupy.  Add more Monkfruit to this liquid if it isn't sweet enough (little by little).  Pour over the apples and serve.  OMG how delish can you get?????  You can eat them warm or cold.  

NOTE:  I have chosen to use Monkfruit Sweetener which can be purchased at your local health food store, because it has zero calories, zero glycemic, gluten free and vegan.  You certainly can substitute honey or agave.