flyinglentris
Disabled and Retired Veteran
Baked Stuffed Apples with Lox and Fruit Paste:
NOTE: This recipe uses Turmeric and Cinnamon.
NOTE: The Recipe may be served cold and uncooked or baked.
NOTE: This recipe uses a modified Fruit Paste containing Cream Cheese, Turmeric and Cinnamon.
Ingredients:
1) Apples - 2
2) Cream Cheese - 4 Tblspns.
3) Banana - 1
4) Pear (Bartlett) - 1
5) Peaches - 1
6) Lox - 4 to 8 strips
7) Vanilla - 2 Tspns.
8) Turmeric - 1 to 2 Tspns.
9) Cinnamon - 1 to 2 Tspns.
NOTE: If Pears or Peaches are out of season, use frozen Pears or Peaches from the desert section of the grocery store.
NOTE: Alternate Fruits or Berries may be used to suite this recipe to taste.
Procedure:
1) Remove the core from the Pear
2) Remove the peel from the Banana
3) Remove the pit from the Peach
4) Cut the Fruits into pieces for the blender.
5) Puree Blend the Pear, Peach, Banana, Cream Cheese, Vanilla and Spice
6) Use an Apple Corer to core the Apple
NOTE: The Apple Corer will leave a hollow through the middle of the Apple without having to cut it in half or pieces.
NOTE: Use the Apple Corer to enlarge the hollow as desired.
7) Stuff Shredded Lox into the Bottom of the hollows.
8) Drape 2 strips of Lox into the Apple's hollow.
9) Fill the Hollow with Fruit Paste.
NOTE: Keep any left over Fruit Paste for later use.
10) Bake the Stuffed Apples for 7 to 12 Minutes.
NOTE: If desired, the Stuffed Apples may be served unbaked and cold.
NOTE: Do not over bake. Allow the Apples to retain some crispness.
11) If the Fruit Paste drains from the hollows, add more while Baking.
12) Top with Whipped Cream and a Fruit or Berry on top.
13) Garnish with additional cold Fruit or Berries.
NOTE: If there was any leftover Fruit Paste from step 9, use it to top the cold Fruit or Berries used to garnish.
14) Serve.
NOTE: The Baked Stuffed Apples should be eaten with knife and fork. Cut the Apples into wedges and then pieces. Then use the fork to consume.
NOTE: This recipe uses Turmeric and Cinnamon.
NOTE: The Recipe may be served cold and uncooked or baked.
NOTE: This recipe uses a modified Fruit Paste containing Cream Cheese, Turmeric and Cinnamon.
Ingredients:
1) Apples - 2
2) Cream Cheese - 4 Tblspns.
3) Banana - 1
4) Pear (Bartlett) - 1
5) Peaches - 1
6) Lox - 4 to 8 strips
7) Vanilla - 2 Tspns.
8) Turmeric - 1 to 2 Tspns.
9) Cinnamon - 1 to 2 Tspns.
NOTE: If Pears or Peaches are out of season, use frozen Pears or Peaches from the desert section of the grocery store.
NOTE: Alternate Fruits or Berries may be used to suite this recipe to taste.
Procedure:
1) Remove the core from the Pear
2) Remove the peel from the Banana
3) Remove the pit from the Peach
4) Cut the Fruits into pieces for the blender.
5) Puree Blend the Pear, Peach, Banana, Cream Cheese, Vanilla and Spice
6) Use an Apple Corer to core the Apple
NOTE: The Apple Corer will leave a hollow through the middle of the Apple without having to cut it in half or pieces.
NOTE: Use the Apple Corer to enlarge the hollow as desired.
7) Stuff Shredded Lox into the Bottom of the hollows.
8) Drape 2 strips of Lox into the Apple's hollow.
9) Fill the Hollow with Fruit Paste.
NOTE: Keep any left over Fruit Paste for later use.
10) Bake the Stuffed Apples for 7 to 12 Minutes.
NOTE: If desired, the Stuffed Apples may be served unbaked and cold.
NOTE: Do not over bake. Allow the Apples to retain some crispness.
11) If the Fruit Paste drains from the hollows, add more while Baking.
12) Top with Whipped Cream and a Fruit or Berry on top.
13) Garnish with additional cold Fruit or Berries.
NOTE: If there was any leftover Fruit Paste from step 9, use it to top the cold Fruit or Berries used to garnish.
14) Serve.
NOTE: The Baked Stuffed Apples should be eaten with knife and fork. Cut the Apples into wedges and then pieces. Then use the fork to consume.
