Monday, November 21, 2011

Maple & Cinnamon Baked Apples(or Pears)

Forever ago (OK not that long ago) we did the Reboot for 10 days.  5 Days of super healthy raw food and 5 Days of juicing.  I just have to post a super easy and fast breakfast that is beyond yummy while also fitting into the holidays. This is something that can be done when you wake up, pop in the oven, get ready, eat, and move along.

2 large hard Pears or Apples (Fuji, Rome, Pippin, Granny Smith or Jonathan work great)
2 tsp. Pure Maple Syrup or Agave
3 tsp. water
1/4 tsp. Cinnamon
1 Tbsp. Raisins
Preheat the oven to 375 degrees. Slice off the tops of the apples or pears and set aside. With a small knife or apple corer, hollow out a 1” cylinder in the center of each apple, being careful not to poke through to the bottom. If you are using a paring knife, you might need to make the initial cut and then use a spoon to dig out the core.
In a small bowl, whisk together the next three ingredients. Divide the raisins between the apples or pears, and then fill with the liquid mixture. Don’t worry if the filling doesn’t reach the top, it will expand as it cooks. Replace the tops on the fruit and place in a small baking dish lined with parchment paper, making sure that the fruit are snug in the dish so that they don’t tip over. Cover the dish with foil. With a paring knife, cut three slits in the foil to let steam escape. Bake for 35-45 minutes or until tender. Drizzle with extra maple syrup or agave upon serving, if desired.
Calories: 274
Protein: 1.5 g
Fiber: 10.5 g

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