1/2 cup sugar
2 tablespoons butter, at room temperature
1/4 cup dried cranberries
1/4 cup currants
1/4 cup finely chopped dried apricots
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
Vanilla custard sauce (see recipe)
Set the oven at 375 degrees. Working from the stem end of the apples, core them. In a bowl, with a fork, work the sugar and butter until the mixture forms crumbs. Stir in the cranberries, currants, apricots, nutmeg, and allspice.
Spoon the mixture into the apple cavities and place them, open sides up, in a baking dish. Bake the apples for 50 to 60 minutes or until they are tender when pierced with a skewer.
Let the apples cool slightly, then arrange them in each of 4 deep dessert plates. Ladle vanilla custard sauce over each one and serve at once.
By Sheryl Julian and Julie Riven