Rooibos Baked Apples
A light and nutritious yet festive treat for the holiday season that complements rooibos tea's delicate flavors and many health benefits. 30-40 mins.40 m 2
- 6 large baking apples (e.g., Granny Smith, Cameo, Golden Delicious, Rome, Winesap)
- 1 c. maple sugar*
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- pinch salt
- 1 oz. butter
- 1 c. water
- 1 tbsp. rooibos tea leaves
- Optional topping:
- 1 tsp. vanilla
- 1/2 lemon
- 1/4 c. crushed pecans or walnuts, toasted
- 1/4 c. raisins or dried fruits, chopped
- *Note: I personally prefer alternative sweeteners to white or brown sugar. Most dry, powdered alternatives (e.g., maple sugar, Sucanat, date sugar, stevia) are easy, direct 1:1 substitutes. When using a liquid sweetener (e.g., maple syrup, brown rice syrup, honey, molasses), reduce the liquid content in the recipe by 1/4 c.
Preheat oven to 350°F
Rinse and core apples.
Arrange apples in oven safe dish, peeled end up.
Mix sugar, spices, and salt.
Stuff apples with mixture, heaping slightly.
Dot with butter.
Brew 2 tsp. loose-leaf rooibos tea in 1 c. water.
Add vanilla and a few strips of lemon peel to brewed tea (optional).
Pour tea and vanilla mixture around apples.
Squeeze lemon over apples (optional).
Bake uncovered for approximately 20 min. or until apples are tender, basting occasionally. Remove from oven; cool for 5 min.
Place apples on individual serving plates. Pour pan juices over apples.
Serve with whipped cream or a vanilla-ginger flavored ice cream.
Sprinkle with toasted pecans, walnuts, raisins or chopped dried fruits (optional).