This recipe is for a salad, not a dessert! The tender poached cinnamon apples are stuffed with a cream cheese mixture filled with dates, apples, and celery. It's from my Grandmother Clara, via my Aunt Carol Sue.
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
- 8 cooking apples, cored and peeled
- 2 cups hot water
- 3/4 cup red cinnamon candies
- 2 (3 ounce) packages cream cheese, softened
- 2 tablespoons milk
- 1 tablespoon lemon juice
- 3/4 cup chopped celery
- 1 cup finely chopped, peeled apple
- 3 finely chopped pitted dates
- 2 tablespoons finely chopped walnuts
Preparation:
Arrange apples in the bottom of a large saucepan. Pour hot water over and add cinnamon candies. Bring to a boil over medium high heat. Lower heat to a simmer, then cook, uncovered, carefully turning apples occasionally, for 10-20 minutes or until apples are tender when pierced with a fork. Remove apples from water, cool for 20 minutes, then place in refrigerator.
For filling, in a medium bowl beat cream cheese until smooth. Gradually add milk and lemon juice, beating until fluffy. Sitr in remaining ingredients. Carefully stuff the cold apples with the filling. Cover and refrigerate until serving time, at least 3 hours.
