Stuffed Baked Apples with Ginger-Maple Glaze
A warm baked apple is a perfect dish for a chilly fall day. This version is a meal in itself, complete with soy sausage for protein but with a minimum of fat.
Ingredients1 tablespoon minced fresh ginger root
1/4 cup maple syrup
1 cup water
4 medium-size baking apples such as Rome or Granny Smith
4 ounces soy veggie sausage (Yves brand)
Nutrition FactsServes 4. 151 calories, 6% fat (1.05 g; 0.1 g saturated), 86% carbs (35.2 g), 8% protein (3.04 g), 0 mg cholesterol, 4.26 g fiber, 23.1 mg calcium, 1.96 mg sodium.
DirectionsPreheat oven to 350F. Put the ginger, maple syrup and water in a shallow baking dish just large enough to hold the apples. Stir with a fork to combine. Set aside.
Core each apple through to the bottom. Enlarge the cavity until it's about 1-inch wide. Using a citrus zester that includes a large opening, score 5 or 6 lines through the apple skin at intervals from top to bottom.
Stuff the soy sausage into the cored apples, dividing it evenly and mounding it on the apple top. Drizzle a teaspoon of the ginger glaze over each apple.
Put the apples in the baking dish and place in the oven. Bake the apples until they are tender and the glaze has thickened, about 45 minutes. Begin basting the apples after 15 minutes of cooking, and baste frequently during the baking process.
Remove the apples from the oven and allow to rest 5 minutes before serving. Spoon the remaining glaze over the apples. Serve warm immediately or cold the next day.