Baked Fall Apples

The first fruit that crosses my mind as fall is in full swing is the apple. From the beginning of time, civilizations have been enamored with the delicious fruit. It’s become associated with love, beauty, pleasure, wisdom and temptation to name a few.

It’s mentioned often in the past writings of authors such as Homer and Cicero and plays a major part in the Bible, tempting Eve to savor its sweet flavor and obtain its knowledge. The apple even sprouted a Roman goddess named Pomona. Her name is from the Latin pomum, fruit. "Pomme" is the French word for "apple".

The cultivation of the apple all began within the fertile crescent of Mesopotamia, then moved with the Persians, the Greeks, and finally with the Roman Empire, the apple made its way into Europe . Today, apples are grown all over the world and their medicinal properties more solidified and the folklore of their history just as interesting. Here’s a great autumn idea for baked apples.

Ingredients:

8 cooking apples

8 tsp brown sugar

8 tsp butter, softened

8 tsp chopped almonds or any but of your choice

8 tsp dark mini chocolate chips
1 tsp cinnamon

A dash of clove

8 pieces of aluminum foil (Large enough to hold one apple)

Preheat over to 350 degrees.

Wash and dry apples. Cut each apple into quarters keeping the quarters of the apples together. Core, remove the stems and flower ends.

In a small bowl, combine sugar, butter, almonds, cinnamon and cloves. Mix until all ingredients are combined. Then gently turn in the mini chocolate chips.

Place the apple quarters onto the aluminum foil to form the apple shape and fill the center with 1/8 of the filling. Completely seal the apple in the foil. Repeat for all eight apples. Bake the apples at 350 degrees for approximately twenty minutes.

Check the apples after ten minutes and turn once or twice to ensure even cooking. After twenty minutes, check the apples. The apples should be soft and cooked throughout. The filling should be melted together. Enjoy!