Baked Apples In Carob Sauce
2 C. (about 1/2 liter) rice milk
3 whole cloves
1/2 t. ground cinnamon
1 T. carob powder
2 t. vanilla extract
2 - 3 T. lemon juice
6 T. pure maple syrup
6 large baking apples (Rome Beauty or Granny Smith)
3/4 C. (180 ml) golden raisins
1/2 C. (120 ml) black raisins
Combine rice milk, cloves, cinnamon, carob powder, vanilla extract, lemon juice,
and maple syrup in a 9" x 13" (23 x 32 cm) pyrex baking dish. Stir well to
combine. These ingredients will become the sauce to accompany the finished
apples.
Wash and core the apples. Put them into the baking dish and stuff cavities with
raisins. Sprinkle any remaining raisins around the bottom of the baking dish.
Spoon some of the sauce over the cavities. Cover with aluminum foil, shiny side
down, and bake at 325 F. (Gas Mark 3) for 1 hour. If apples are very large, they
may need 15 to 20 minutes longer. Serve warm or chilled in bowls along with some
of the tangy sauce. Serves 6.