Baked Apples

These baked apples are a variation of a recipe that I got  from my friend Hanna. They can be served warm or at room temperature. Great for a sweet touch at the end of dinner.

Ingredients:

• Golden delicious apples (as many as you will need- they will be cut in half, so each apple will provide x2 portions)
• Raspberry jam (about a half teaspoon per apple half)
• Butter (about half a teaspoon per each apple half)
• Apple juice
• 2-3 whole “Hel” (cardamon) seeds
• A very light sprinkle of cinammon (optional)
• Walnuts for decoration

Preparation:

1. Carefully remove (with special rounded knife gadget) the seeds and core of the apples.
2. Peel apples.
3. Cut in half, midway through the middle of the apple (not through the top and bottom). Each half, when placed in a pyrex pan, should have the indentation of where the core was, on top.
4. Place, flat-side down in pyrex, one next to the other.
5. In the indentation on top, place a bit of raspberry jam, and a little piece of butter.
6. Place a whole walnut on top of each apple, on the indentation in center.
7. Pour apple juice around the apples.
8. Put the 2-3 whole Hel (cardamon) seeds here and there, in the apple juice around the apples.
9. Bake covered with aluminum foil for about 20 minutes. It is a good idea to baste the apples once or twice while baking, with the baking juices.
10. Uncover the pan and continue baking for another 10 minutes or so, till apples are soft but have kept their shape.
    Cool to room temperature,  keeping them in the juice that remains in the pan, so that the apples absorb the rest of the liquid.
11. If you want, remove the baked apple halves from baking pan, and place in serving dish.
12. Serve!