4 medium, baking variety such as Rome, Cortland, or McIntosh
Fresh lemon juice
10 piece(s), pitted, finely chopped (about 5 ounces)
4 Tbsp, finely chopped
½ fl oz, freshly squeezed
- Position rack in center of oven and preheat oven to 375°F.
- Use a melon baller to core the apples: Start at the top by the stem and scoop down into the flesh, pulling up the core and hollowing out the apple without breaking through the sides or the bottom. Leave at least 1/2 inch apple flesh at the bottom. Rub the lemon juice over the exposed apple flesh.
- In a small bowl, mix the prunes, walnuts, honey, and cinnamon; stuff a quarter of the mixture into each apple. In a 9-inch baking dish or other small roasting pan, set apples. In a small bowl, whisk together water and orange juice, and pour over the apples.
- Bake until soft, basting often with the pan juices, about 1 hour. Cool at least 10 minutes before serving. Yields 1 stuffed apple per serving.