Middle Eastern · Dessert
Stuffed Baked Apples with Walnuts and Dates
Whole apples cored and packed with a spiced date, walnut and orange filling, baked until tender in their own juices and finished with a cool spoonful of yogurt and a scatter of pistachios. A Middle Eastern take on the baked apple that leans on honey, cardamom and orange blossom-adjacent warmth rather than crumble toppings.
$1
15 minsPrep
38 minsCook
58 minsTotal
EasyLevel
Nutrition per serving
246Calories
4.3gProtein
12.7gFat
33.5gCarbs
25.9gSugar
5gFiber
39mgSodium
12mgChol
3.8gSat Fat
315mgPotassium
59mgCalcium
0.8mgIron
0.1mcgVitamin B12
7.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Medium-Bodied Red 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 stem end, widening the cavity slightly with a teaspoon, leaving the base intact to hold the filling.
3
In a small bowl, mix the chopped dates, walnuts, half the honey, cinnamon, cardamom, and orange zest and juice until combined.
4
Pack the date-walnut mixture tightly into each apple cavity, mounding slightly over the top.
5
Place the stuffed apples in two individual baking dishes, drizzle with the melted butter and remaining honey over the tops.
6
Pour 1 tablespoon of water into the base of each dish to prevent scorching.
7
Bake for 35-40 minutes until the apples are tender when pierced with a knife but still holding their shape.
8
Remove from the oven and rest for 5 minutes.
9
Top each apple with a spoonful of Greek yogurt and a scatter of chopped pistachios before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 170g170g Apple, cored, cavity widened,
- 28g28g Date, pitted and chopped,
- 18g18g Walnut, roughly chopped,
- 16g16g Honey,
- 10g10g Butter, melted,
- 2g2g Cinnamon Ground,
- 1g1g Cardamom, ground,
- 10g10g Orange, zested and juiced,
- 30g30g Greek Yogurt, 1
- 8g8g Pistachio, chopped, for garnish, 1
