SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Baked Apples with Feta and Thyme

Makes: 6 servings
Prep 30 mins Bake 350°F 25 mins Cook 10 mins
Baked Apples with Feta and Thyme
Ingredients
  • 3  small to medium cooking apples
  • 2  teaspoons  snipped fresh thyme
  • 1  cup  apple cider or apple juice
  • 1/3  cup  raisins and/or dried cherries
  • 2  ounces  feta cheese, crumbled (1/2 cup)
  • 2  teaspoons  olive oil
  •  Apple cider or apple juice
Directions

1. Preheat oven to 350 degree F. Cut apples in half lengthwise and cut out the core to make a deep well. Sprinkle cut side of apples with 1 teaspoon of the thyme. Place apple halves, cut side down in a 2-quart rectangular baking dish. Pour apple cider over apples in baking dish. Bake, covered, 25 minutes.

2. Meanwhile, combine the raisins, feta cheese, and remaining thyme. Toss mixture with olive oil.

3. Remove apples from oven and turn them cut side up. Spoon apple cider in bottom of dish over apples. Spoon mixture into centers of apples halves; mound filling as needed. Bake apples, uncovered, about 5 minutes more or until the filling is just heated through.

4. Transfer apple halves to serving platter. Strain juices through a strainer lined with 100-percent-cotton cheesecloth, if desired. Measure juices. If necessary, add enough apple cider to make 3/4 cup. Bring to boiling in a small saucepan over high heat. Continue boiling about 10 minutes or until mixture is reduced to 1/4 cup and slightly thickened. Spoon over apple halves to serve. Makes 6 servings.

Nutrition Facts (Baked Apples with Feta and Thyme)
  • Servings Per Recipe 6,
  • cal. (kcal) 111,
  • Fat, total (g) 4,
  • chol. (mg) 8,
  • sat. fat (g) 2,
  • carb. (g) 19,
  • Monosaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 15,
  • pro. (g) 2,
  • vit. A (IU) 97,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 107,
  • Potassium (mg) 171,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe