1⁄4 c. walnuts
1 Tbsp. vegetable oil
1⁄2 tsp. salt
2 Tbsp. dried black currants
4 Tbsp. honey
10 wild plums
2-3 Tbsp. granulated sugar
This dessert may be prepared 1-2 days in advance and baked when you’re ready for dessert. It tastes best hot out of the oven, which should be preheated to 350 degrees F.
In a small bowl mix walnuts, vegetable oil and salt until nuts are nicely coated. Spread evenly on cookie sheet and bake until golden brown. (10 minutes) Let cool, then chop.
In a small bowl mix roasted walnuts, currants and honey, set aside. Core 1 medium apple. (preferable Cortland, Macintosh or Honey Crisp) Take nut mix and over stuff your cored apple. Place on a lightly sprayed or greased oven pan and bake 10-15 minutes till apple is tender.
Plum sauce, In a sauce pan, add water just enough to cover the bottom of the pan, whole plums and sugar. Stir. Bring to a boil, then simmer and continue stirring till plums soften. Remove from stove and pour into fine strainer over another container, then press the plum mash till all juice is removed. Pour warm sauce over baked apple to serve.
Optional: garnish with a mint leaf on top of the apple and serve with vanilla ice cream and whipped cream.