This came from the "embed code" much like the html code from photobucket. I can't tell you how thrilled I am that this works here!
To watch this I let it run through once and then watch the replay (because it runs too slow on my machine). It speeds up on the replay to be normal TV type video.
BTW, the "gentleman" is Ciscoe, the KING5 TV gardening host. He drives me nuts BUT he knows his stuff! oz
I'm posting the recipe here as well, so this is really the start of a new addition to our recipe archives.
The aroma of these apples as they bake will fill your kitchen with spice and fruit. These are perfect for brunch or as a beautiful side dish for autumnal meals!
4 firm Washington State apples (for example; Braeburn, Honeycrisp, Pink Lady or Fuji)
1 lemon, cut in half
5 Tablespoons butter, softened
3 Tablespoons dried cranberries
3 Tablespoons dried currants
1 teaspoon fresh minced ginger
3 Tablespoons toasted hazelnuts, chopped
1/4 cup brown sugar or maple syrup
1 teaspoon cinnamon blended with 2 tablespoons granulated sugar for sprinkling
Peel away 1/2 inch of the peel around the stem end of the apple.
Using a melon baller or spoon, scoop the core out of the apples.
Rub the exposed surfaces with lemon juice.
In a bowl, combine the butter, cranberries, currants, ginger, hazelnuts and maple syrup (brown sugar).
Squeeze in any remaining lemon juice.
With your hands or a spoon, smunch all of the ingredients together. (Yes, smunch is a culinary term!)
Fill the apples with the mixture.
Sprinkle the tops with the cinnamon sugar.
Bake in a preheated 350ºF oven for 20-30 minutes or until the apples are tender.
Serve warm or cold.