Middle Eastern · Dessert
Rose Syrup Baked Apples
Soft baked apples stuffed with walnuts and dates, bathed in a cardamom-scented rose syrup and finished with crushed pistachios, a dessert that draws on the Middle Eastern love of rosewater, nuts and honeyed fruit in a format that feels both homely and elegant.
$1
15 minsPrep
28 minsCook
43 minsTotal
EasyLevel
Nutrition per serving
236Calories
2.9gProtein
12.4gFat
32.6gCarbs
26.3gSugar
4gFiber
34mgSodium
11mgChol
3.4gSat Fat
250mgPotassium
28mgCalcium
0.7mgIron
0mcgVitamin B12
5.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Rose Water Tea (Cha e Sorkh)
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 190°C (375°F).
2
Halve and core the 170g apple, scooping a slightly wider cavity with a spoon, and place the halves cut-side up in two small baking dishes.
3
Mix the chopped walnut and date together and press the mixture into the apple cavities.
4
Melt the butter and drizzle it over the stuffed apples along with a little of the honey.
5
In a small pan, combine the remaining honey, water, sugar, ground cardamom and lemon juice; simmer gently for 3-4 minutes until slightly syrupy, then stir in a few drops of rose water off the heat.
6
Pour the warm rose syrup over and around the apples in the dishes.
7
Bake uncovered for 25-30 minutes, basting once with the syrup halfway through, until the apples are tender and the tops are caramelised.
8
Remove from the oven, scatter the crushed pistachio over the top, and serve warm in the baking dishes.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 170g170g Apple, cored and halved,
- 18g18g Walnut, chopped,
- 16g16g Date, chopped,
- 10g10g Butter, melted,
- 14g14g Honey,
- 30g30g Water,
- 12g12g Sugar White,
- 1g1g Cardamom, ground,
- 4g4g Lemon Juice,
- 10g10g Pistachio, crushed, garnish, 1
