Bea L.


There's really nothing to say except that they are pretty and yummy! This can be a side or a light dessert. It would be pretty on lettuce leaves.

Don't throw the water away. You can either drink it or freeze it. In fact, I freeze left over apple, pineapple and cherry juices for a friend that uses them when she bakes her ham.

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Stove Top


4-6 medium
firm apples (ie, granny smith)
1 1/4 c
granulated sugar or splenda
1 1/2 c
red food coloring


4 oz
cream cheese, softened
1/8 c
chopped nuts
2 Tbsp
granulated sugar or splenda
mayonaise (enough to mix)
shredded cheese, optional


1In an appropriate sized saucepan add the sugar, water and *red food coloring. Peel and core apples but leave them whole. Place them in the red sugar water and cook until done but still firm. Drain and cool in the refrigerator.

2FILLING: Cream all the filling ingredients together and then stuff into each core of the apples ( I normally pipe it in). Sprinkle top with cheese of your choice if you so desire.

3*Note: use enough food coloring so the sugar water will be really red. I normally use a half of bottle but have used the entire bottle before.

About this Recipe

Course/Dish: Fruit Sides, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy