Black Apples with Almonds & Raisins
Originating in Spain, this is a traditional food of Rosh HaShanah:
In a small saucepan, mix together the rum and raisins with 5 Tbsp. of water. Heat gently until warm. Remove from the heat and let stand.
Peel and core the apples, leaving a base of about 1/2" (1 cm.) at the bottom and a hollowed cylinder of 1 1/2" (4 cm.) in diameter. Rub the apples with lemon juice to prevent discoloration. In a small bowl, mix together the egg yolks, 6 Tbsp. of the sugar, the almonds and the butter. Drain the raisins - reserving the liquid - and add them to the egg mixture.
Fill each apple with about 2 Tbsp. of the filling. Place them in a shallow ovenproof pan and pour in the liquid reserved from the raisins. Pour in another 1/2 cup of water and the remaining sugar. Bake in a medium oven, basting occasionally and adding more water if the pan dries out. Cover and bake about 15 minutes longer until the apples are tender. Serve hot or warm.
* If serving the apples with a meat-based meal, substitute parve margarine for the butter.
Foreign Ministry and Rogov's
Ramblings. Reprinted with permission.