1/3 Brown Sugar
1/4 Maple Syrup
A large, firm, tart apple is best.
Use Ida Red or Northern Spy.
A Cortland can be used.
However, if you use a McIntosh, you must shorten the cooking time.
Core apples and remove top inch of peel.
Make a shallow out through skin around centre of each apple to prevent skin from bursting.
Place apples upright in baking dish or pie plate.
In a small bowl, combine brown sugar, raisins, cinnamon and nutmeg.
Spoon into centres of each apple.
Add water to cover bottom of dish.,
Bake, uncovered in 375 F for 25 to 30 minutes for less firm apples and up to 50 minutes for firm varieties or until apples are tender when pierced with a toothpick.
Combine the yogurt and maple syrup to make the sauce.
Pour over the baked apples.