Baked Apple

Baked Apple

 

Yield 12

Portion 1 apple

 

12 Rome apples, with core removed

1 T vanilla

1/3 c apple juice concentrate

1 orange, juiced & zested

½ t cinnamon ground

2 cloves, ground

1 t bickford’s maple flavoring

1 t bickford’s rum flavoring

¼ stick agar agar gelatin

 

 

Toss all ingredients together.  Bake in hotel pan uncovered until apples are soft.  Keep liquid.  Boil a little water and add agar agar.  Add water to reserved juice and cool.  Warm apples and sauce to serve.  Spoon sauce over apples and serve with a mint leaf as garnish.

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