Sweet Baked Apples With Dates & Apricots |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Found in the Toronto Star. Adapted from Jewish Cooking for All Seasons. The tester tried this recipe using different types of apples (Crispin, Honeycrisp, Empire, Golden Delicious) and recommends Crispin (Mutsu) and Honeycrisp. An apple corer may be used rather than a melon baller. You'll have a smaller hole that cuts right through the apples and you'll be able to stuff more apples. Ingredients:
6 large firm apples, preferred varieties are honeycrisp, crispin (mutsu) |
1/2 cup chopped pitted honey dates |
1/2 cup chopped dried apricot |
1 tablespoon pomegranate molasses |
3 tablespoons honey |
3/4 cup sweet white wine such as riesling wine |
1 teaspoon ground cinnamon |
1 pinch ground cloves |
1/8 teaspoon freshly grated nutmeg |
Directions:
1. Slice off top 1/4 inch of apples.
2. Using melon baller, remove core, seeds and enough flesh fo form hollow area for stuffing, leaving bottom intact.
3. Pulse dates and apricots in food processor until fruits are chopped and clumping but not a paste.
4. Transfer to bowl.
5. Stir in proegranate molasses, honey, 1/4 cup wine, cinnamon, cloves and nutmeg.
6. Stuff mixture evenly into apples.
7. Place apples in baking dish. Pour remaining 1/2 cup wine around them.
8. Bake in preheated 350F oven until desired softness, about 45 to 60 minutes, occasionally spooning wine and juices over fruit.
9. Let stand at least 10 minutes before serving (they will wrinkle).
10. Serve warm, drizzled with remaining pan juices.
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