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1
Prepare filling by blending apple butter and chopped walnuts.
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2
Partially core each apple using an apple corer or the rounded tip of a vegetable peeler.
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3
Push the corer or peeler most of the way through the apple center, but do not cut through the other end.
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4
Turn the corer or peeler to loosen the upper part of the core.
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5
Remove and discard the core.
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6
Enlarge the hole slightly at top of apple for the filling.
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7
Using vegetable peeler or paring knife, remove the peel from the top half of each apple.
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8
If desired, with the tines of a fork, score the peeled part of the apple.
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9
Place apples in a 2-quart, square baking dish.
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10
Spoon the filling into the center of each apple.
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11
Add apple juice to the dish.
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12
Bake, covered in a 350 degree oven for 45 minutes or until fork tender.
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13
Transfer apples to dessert dishes; spooning liquid in dish over apples.
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14
Serve warm with whipped cream and sprinkle with nutmeg.
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15
If you prefer, you can substitute whipped cream for yogurt, frozen yogurt or cream.
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16
Alternative Fillings:.
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17
Dried Fruit Filling: Combine 2/3 Cup raisins, currants or dried fruit bits; 2 TBSP brown sugar; and 1/2 tsp cinnamon.
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18
Ginger Almond Filling: Stir together 1/4 Cup slivered almonds or pinenuts; 2 TBSP apricot preserves and 1 TBSP chopped, crystalized ginger.
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19
Orange Macaroon Filling: Toss 2/3 C crumbled, soft coconut macaroon cookies with 2 TBSP orange marmalade.
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20
Peanut Butter Filling: Mix 1/3 C coconut with 1/3 C chunky peanut butter.
