Spanish · Dessert
Spanish Baked Apples with Honey and Walnuts
A classic Spanish manzanas asadas: whole apples cored and stuffed with a buttery walnut, raisin and cinnamon filling, baked until tender in their own honeyed juices, then finished with a fresh drizzle of honey.
$1
15 minsPrep
38 minsCook
58 minsTotal
EasyLevel
Nutrition per serving
221Calories
2.1gProtein
10.8gFat
33.6gCarbs
27.2gSugar
3.6gFiber
35mgSodium
11mgChol
3.2gSat Fat
203mgPotassium
31mgCalcium
0.7mgIron
0mcgVitamin B12
5.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Chamomile Tea
local
Fino Sherry
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 score a shallow line around the middle of each skin with a knife to stop them splitting.
3
In a small bowl mix the chopped walnuts, raisins, 24g honey, softened butter and cinnamon into a thick paste.
4
Stand the apples in two small baking dishes and pack the walnut-honey filling tightly into the cored centres, mounding any extra on top.
5
Squeeze the lemon juice over the apples, then pour the water into the base of each dish.
6
Bake for 35-40 minutes until the apples are tender when pierced with a knife but still holding their shape.
7
Remove from the oven and let rest for 5 minutes, spooning the pan juices back over the apples once or twice.
8
Drizzle the remaining 10g honey over the warm apples just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 180g180g Apple, cored, scored around the middle,
- 20g20g Walnut, roughly chopped,
- 24g24g Honey,
- 10g10g Butter, softened,
- 12g12g Raisin,
- 2g2g Cinnamon Ground,
- 6g6g Lemon Juice,
- 30g30g Water,
- 10g10g Honey, drizzled over just before serving, 1
