Middle Eastern · Dessert
Baked Apples with Walnuts and Honey
A Middle Eastern take on baked apples, cored and packed with a spiced walnut-date filling, baked in their own honeyed juices until tender, then finished with a cool spoon of yogurt and a final thread of honey.
$1
15 minsPrep
33 minsCook
53 minsTotal
EasyLevel
Nutrition per serving
265Calories
3.8gProtein
14.6gFat
35.1gCarbs
28gSugar
4.7gFiber
38mgSodium
12mgChol
3.8gSat Fat
265mgPotassium
51mgCalcium
0.9mgIron
0mcgVitamin B12
4.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Riesling Wine
local
Moroccan Mint Tea
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 190°C (375°F).
2
Core the two apples from the top down, leaving the base intact, and use a small knife to widen the cavity slightly; score the exposed flesh lightly with the knife tip.
3
In a small bowl, mix the chopped walnuts, chopped dates, ground cinnamon and ground cardamom together.
4
Pack the walnut-date mixture firmly into the cavity of each apple, mounding slightly on top.
5
Stand the stuffed apples in 2 individual baking dishes (180ml each). Drizzle the melted butter and 20g honey evenly over the tops.
6
Pour the water into the base of the dishes around the apples to stop them catching.
7
Bake for 30-35 minutes, basting once with the pan juices halfway through, until the apples are tender when pierced with a knife but still holding their shape.
8
Remove from the oven and let rest for 5 minutes.
9
Spoon the pan juices back over the apples, then top each with a dollop of Greek yogurt and a final drizzle of the remaining honey just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 180g180g Apple, cored, flesh scored
- 30g30g Walnut, roughly chopped
- 20g20g Date, finely chopped
- 20g20g Honey
- 10g10g Butter, melted
- 2g2g Cinnamon Ground
- 1g1g Cardamom, ground
- 25g25g Water
- 20g20g Greek Yogurt, 1
- 8g8g Honey, 1
