Prep: 20 minutes   Bake: 40 minutes   Oven: 350°

1 cup maple syrup
1 cup raisins
2/3 cup chopped walnuts or pecans
1 tsp. ground cinnamon
12 small or medium crisp apples, such as Rome Beauty or Braeburn (about 3 lb.)
2 Tbsp. butter
1 1/2 cups apple cider
12 thin cinnamon sticks (optional)
Sweetened whipped cream (optional)

1. For stuffing, in a small bowl combine maple syrup, raisins, walnuts, and ground cinnamon; set aside.

2. Core apples using a melon baller, leaving the bottom intact. Fill apples with stuffing. Place apples, filled side up, in a 3-quart baking dish (13x9-inch pan) or 2 smaller baking dishes. Place a small piece of butter atop each apple. Pour cider around apples in dish. Bake, uncovered, in a 350° oven for 40 to 45 minutes or until apples are tender. Place a cinnamon stick into filling in each apple, if desired. Transfer to serving bowls; spoon juice from baking dish over apples. Serve warm with whipped cream, if desired. Makes 12 servings.

Per serving: 232 cal., 6 fat (2 g sat. fat), 5 mg chol.,
19 mg sodium, 43 g carbo., 3 g fiber, 4 g pro.