Baked Apples with Spices, Olive Oil and Nuts

 

4 tablespoons dried cranberries, finely chopped

4 tablespoons shelled unsalted pistachios, finely chopped

4 tablespoons slivered almonds, finely chopped

1 cup (250ml) fresh apple juice

Finely-grated zest and juice of one organic lemon

1 vanilla bean, split and seeds scraped out

4 crisp, flavorful apples, e.g. Reinette, Pink Lady, Cortland, Winesap or Liberty

4 cinnamon sticks

4 tablespoons olive oil

2 tablespoons turbinado (raw) sugar

 

In a small bowl, combine the cranberries, pistachios and almonds; set aside. In a pot, combine the apple juice, lemon zest, vanilla bean and seeds. Bring to a boil, then remove from the heat. Cover and leave to infuse for 30 minutes. Preheat the oven to 350F(175C). Core the apples, then slice the top off each one (set these aside) and drizzle with lemon juice. Place the apples in a baking dish and divide the stuffing mix among them. Place a cinnamon stick in each apple and cover them with their tops. Pour the infused juice and the oil over the apples and sprinkle with sugar. Place the apples in the oven and bake for 1 hour, or until the flesh is tender, regularly drizzling with the cooking juices. Remove from the oven and serve warm with the juices and plain yogurt on the side.