My recipe for baked apples is inspired by my friend Bev. She makes these as a quick and easy dessert when she and Eric are in the mood for something sweet.
This month, my friend Hila is the host for Meeta’s Monthly Mingle. She challenged us with a Heart Healthy theme and even though this is part of my every day eating, I was not sure what to share with you. Dave and I have eaten a heart healthy diet for many years. I do not want him to die of heart failure or some such ill, and I come from a family where both my parents have high cholesterol. It has not skipped a generation for some time, and my sister suffers from this as well. I however am lucky, and can eat what I want when it comes to fat and butter and all the good things. I look after our hearts by making sure we eat healthy food, we exercise often, and we watch our alcohol intake. What I cannot do, is protect our hearts from sadness. Today my heart is heavy. I woke up to sad news, and this is news I cannot share, so the burden of sadness is mine alone. And worry – I am worried about the person who shared the sad news. I am worried, because there is nothing I can do. My heart is heavy because I fear that the person who is hurt, has been hurt beyond repair. I am sad because they cannot move away from what is hurting them as they are the one inflicting the hurt. I cannot mend the broken heart.
The saying “an apple a day keeps the Doctor away” could be the perfect heart mending advert. Apples help reduce heart disease and help with controlling cholesterol. So, where I will have to leave my friend’s heart mending to those that can help, I will share my simple recipe to keep your hearts healthy.
- 30g pistachios
- 30g cranberries
- 2.5mls rose water
- 15g butter, melted
- 1 apple per person
- Preheat the oven to 180° Celsius
- Roughly chop the pistachios and the cranberries
- Add to a bowl with the rose water and the butter
- Core the apples and then cut off the bottom of the cored bit and plug it back into the bottom of the apple to make a stopper
- Fill to the top with the pistachio and cranberry mix
- Bake for 12 minutes
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