1/4 cup firmly packed Food Club brown sugar, plus additional for sprinkling
2 Tablespoons Food Club unsalted butter or non-dairy margerine, diced into 1/4-inch cubes
1 1/4 cups Food Club apple cider
3/4 cup mascarpone cheese or coconut cream
2 1/2 Tablespoons Food Club pure honey
Preheat oven to 350°. In a large skillet, toast
walnuts over medium heat 8 to 10 minutes
or until fragrant, stirring occasionally; transfer
to plate to cool.
In a medium bowl, combine dates, apricots, lemon juice and zest, cinnamon and nutmeg; stir in oats and walnuts.
Core apples; peel skin from top one-third of each apple with a vegetable peeler. With a small spoon or paring knife, widen the core opening of each apple to hold more filling. Place apples
in single layer in glass or ceramic baking dish;
tightly fill apples with filling, mounding any
extra filling on top.
Evenly sprinkle apples with sugar and dot with butter; pour cider into bottom of dish. Cover dish tightly with aluminum foil; bake 25 minutes. Remove foil; baste apples with juices and bake 30 to 35 minutes longer or until apples are tender and golden brown. Cool apples 15 minutes in pan on wire rack.
Meanwhile, in a small bowl, stir mascarpone and honey until just combined. Serve apples warm with pan juices spooned over the top; with a dollop of HoneyMascarpone and a sprinkle of brown sugar.