Ingredients
3 small apples, cooking
2 tsp. fresh thyme, snipped
1 cup apple cider , or apple juice
⅓ cup raisins , and/or dried cherries
2 oz. feta cheese, crumbled or 1/2 cup
2 tsp. olive oil
apple cider, or apple juice
Preparation
Preheat oven to 350 degrees.
Cut apples in half lengthwise and cut out the core to make a deep well.
Sprinkle cut side of apples with 1 tsp. of the thyme.
Place apple halves, cut side down, in a 2-qt. rectangular baking dish.
Pour apple cider over apples in baking dish.
Bake, covered, for 25 minutes.
Meanwhile, combine the raisins, feta cheese, and remaining thyme.
Toss mixture with olive oil.
Remove apple from oven and turn them cut side up.
Spoon apple cider in bottom of dish over apples.
Spoon mixture into centers of apple halves. Mound filling as needed.
Bake apples, uncovered, about 5 minutes more or until the filling is just heated through.
Transfer apple halves to serving platter.
Strain juices through a strainer lined with 100-percent-cotton cheesecloth, if desired.
Measure juices.
If necessary, add enough apple cider to make 3/4 cup.
Bring to boiling in a small saucepan over high heat.
Continue boiling about 10 minutes or until mixture is reduced to 1/4 cup and slightly thickened.
Spoon over apple halves to serve.
