Friday, August 21, 2009

Maple-Glazed Apple with Gingered Quark


4 Golden Delicious Apples, unpeeled
1/2 cup Vermont Quark
1 tablespoon ginger preserves
1/4 apple juice or water
1/2 cup pure maple syrup
Preheat the oven to 350°F .
Cut top off each apple, but leave stem intact; set aside. Hollow center core of apples with melon baller, or a small spoon. Combine Vermont Quark and ginger preserves, and stuff each apple with as much as it will hold, mounding it on top.
Set apples and tops in Pyrex pie plate and pour maple syrup and water into the bottom. Bake for about an hour or until apples are tender and maple glaze thickens sufficiently to coat skins.
Place tops back on apples at a perky angle, and serve immediately.

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