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  • 1/3 cup chopped Roche Bros. walnuts
  • 1/3 cup chopped dates
  • 1/3 cup chopped dried apricots
  • 1 Tablespoon fresh lemon zest
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup old-fashioned rolled oats
  • 6 Braeburn or Gala apples
  • 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


  1. 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.
  2. In a medium bowl, combine dates, apricots, lemon juice and zest, cinnamon and nutmeg; stir in oats and walnuts.
  3. 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.
  4. 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.
  5. 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.

  • 550 Calories
  • 32g Fat (17g Saturated)
  • 90mg Cholesterol
  • 30mg Sodium
  • 62g Carbohydrate
  • 7g Fiber
  • 2g Protein