Garden Of Eden (Crock-Baked) Apples
3/4 cup chopped figs
2 tablespoons chopped blanched almonds
1/3 cup boiling water
1/2 cup honey
1 teaspoon margarine or butter
4 medium large baking apples
For almond cream:
1/2 cup non-fat sour cream
4 teaspoons powdered sugar
1/4 teaspoon almond extract
In a small bowl, combine figs and almonds; set aside.
In another bowl, stir together boiling water, honey and margarine or butter.
Starting at the blossom end, peel apples about 1/3 of the way down; remove most of the core and seeds, leaving a small amount of core at the bottom.
Spoon about 2 tablespoons of the fig and almond mixture into each apple.
Place the apples side-by-side in a 4-quart or larger slow cooker. Pour honey mixture over apples.
Cover and cook on low for 3 to 4 hours or until apples are tender. Baste apples with cooking juices.
While the apples are baking in the slow-cooker, prepare the almond cream.
In a small bowl, mix together all ingredients. Refrigerate at least 1 hour for flavors to mingle.
To serve, spoon about 2 tablespoons of the almond cream just off center on each dessert plate. Place an apple on the center.
— “Healthy Crockery Cookery” by Mable Hoffman