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Baked apples and most baked fruit desserts can be baked along with any other dish at temperatures from 250 degrees to 400 degrees. Simply adjust the baking time to the size of the fruit and the heat of the oven. For fruit, 45 minutes at 350 is about the same as an hour at 300.
Use Rome or other cooking apples. Golden Delicious is OK, but Red Delicious is not tasty prepared this way.
Slow traditional method: Core one apple for each and a peel a short way down each side. Stuff the center with a drizzle of honey plus raisins, dates, or dried fruit and nuts if you like them. Place in the baking pan top side down (this is important to help prevent vitamin loss during baking). Next, on top of the stove warm a mixture of pure pineapple juice and a little honey, pour around the apples to a depth of ½".
Bake at about 350 degrees about 45 minutes, or until tender.
Fast preparation Method (Also good for pears)
Split apples in half along the core, cut out stems, seeds and blossom ends. Place cut side down in the pans. Prepare juice as above, pour in the pineapple honey mix to a depth of ¼ - ½", bake about 35 minutes at 350 degrees.
Serve either type with some of the baking juice poured over each and a light dust of cinnamon. Warm is better.