- Serves: 4
- Yield: 4 apples
- 4 large Idaho apples (Honeycrisp, Jonagold, Rome, Golden Delicious)
- 1/4 cup Idaho honey
- 1/4 cup raisins
- 1 tsp cinnamon
- 1 tbsp Idaho butter
- 1/2 cup hot water
- Choose local ice cream from Cloverleaf, Meadowgold or Farr’s
Featured Idaho Produce
Preheat oven to 375 degrees F
Wash apples and dry. Using a sharp paring knife or apple corer, cut a hole in the top of the apple (about an inch wide) to remove stem and core. Leave the bottom of the apple intact – do not cut hole all the way through. Use a small spoon to remove the seeds.
To make the filling, combine the honey and cinnamon in a small bowl. Mix until cinnamon is fully incorporated into the honey and it becomes a light brown color. Add the raisins to the honey mixture and mix well.
Spoon the raisin filling into each apple so the hollow middle is completely filled but not overflowing. (If apples are extra large, more raisin filling may be needed.)
Pour water into baking dish. Place the apples in the baking dish and dot each top with 1/4 tbsp butter.
Place apples in oven and bake for 30-40 minutes, until the apples are cooked through and tender, but not mushy.
Once the apples reach desired texture, remove from oven and let cool for 5 minutes. Baste apples with the remaining juices in the pan.
Once cool enough to handle, remove the apples from the baking dish and serve in individual bowls. Top with local vanilla ice cream and sprinkle with cinnamon.