Baked Apples With Dates And Apricots Recipes

BAKED APPLES RECIPE

Steps:

• Preheat oven to 375°F.
• Using a sharp knife, core the apples to within 1/2 inch of the bottom while cutting a hole in the top of the apples for the filling. Place in baking pan.
• In a small bowl, mix the brown sugar and spices.
• Using a spoon, divide the spice mix equally between the cored out apples. Top spice mixture with the dates, dividing among the apples equally. Push firmly down to press the dates into the spice mixture. Top each with a cube of butter.
• Pour boiling water around the apples in the bottom of the baking pan. Bake for 40 - 45 minutes until apples feel soft when gently squeezed but not mushy. Remove from oven.
• Serve with a scoop of ice cream, spooning core liquid over ice cream while hot.

BAKED APPLES WITH GINGER, DATES, AND WALNUTS

Steps:

• Preheat the oven to 350°F (175°C). Liberally butter a baking dish that will hold the apples in a single layer without a lot of extra room. Pour in the white wine or apple juice.
• In a small bowl, stir together the brown sugar, the 1 1/2 tablespoons melted butter, the flour, cinnamon, ginger, egg yolks, and lemon zest. Mash in the walnuts and dates.
• Using a melon baller, remove the stem end of the apple, then dig out the core, making sure to remove all the tough bits and seeds, but don't cut through the bottom. With a vegetable peeler, remove a 1-inch (3-cm) ring of the skin from around the top of the cavity. Stuff the apples with the walnut-date mixture, but do not overfill. Brush the exposed flesh of the apples with the 2 tablespoons (1 ounce/30 g) melted butter.
• Arrange the apples in the baking dish and bake until a sharp paring knife inserted into the apples meets no resistance, 30 to 45 minutes, basting occasionally with the liquid in the dish. If the filling is browning too quickly, drape the apples loosely with aluminum foil as they bake.
• Serving
• These apples beg to be served warm, drizzled with the pan juices and topped with a scoop of Vanilla Ice Cream (page 143), White Chocolate-Ginger Ice Cream (page 149), frothy Cider Sabayon (page 238), or simply on their own.
• Storage
• Baked apples can be cooked in advance then covered loosely with foil and rewarmed in a moderate oven before serving.
• Variation
• Vary the pan juices by using 1/4 cup (60 ml) rum or whiskey with 1/4 cup (60 ml) apple juice.
• tip
• Use a firm-fleshed apple, one that will resist falling apart during baking, such as Golden Delicious, Granny Smith, Pippin, Rome Beauty, or Winesap.

BAKED APPLES WITH DRIED APRICOTS

Steps:

• Preheat oven to 350 degrees. Mix 1/4 cup sugar and 1/3 cup water in an 8-inch square baking dish. Peel tops of apples; core with melon baller (leave the bottom intact).
• In a bowl, toss dried apricots with remaining 1/4 cup sugar, ground ginger, and cinnamon.
• Fill apples; place in dish. Dot each with 1/4 tablespoon butter. Bake, basting occasionally, until tender, 40 to 50 minutes. Drizzle with pan syrup.

BAKED APPLES FILLED WITH DATES AND PECANS

Steps:

• Preheat the oven to 350°F.
• Combine the pecans, dates, orange zest and juice, cinnamon, and salt in a small bowl and stir to combine.
• Core the apples, leaving half an inch at the bottom, and peel the top edges. Stuff the apples with the pecan filling, then dot the butter on top or melt the butter and brush it on the apple tops.
• Put the apples in a baking pan, pour in about 1 inch of apple juice, and cover tightly with foil. Bake for 40 to 60 minutes, until the apples are tender but not mushy. Test for doneness by poking a fork into the apples; they should be tender and yield easily to pressure.
• Serve warm, drizzled with the warm apple juice from the baking pan.
• If you don't have dates or pecans, be creative! You can substitute currants or raisins and walnuts or almonds, and if nuts are a problem, you can simply omit them. You can use clarified butter if you like, or for a dairy-free version use coconut oil.
• Use a melon baller to scoop out the apple core; it's important to keep the base intact.
• Store in an airtight container in the refrigerator for 3 days.
• (per serving)
• Calories: 205
• Total Fat: 5.8g (0.5g saturated, 3.1g monounsaturated)
• Carbohydrates: 41 g
• Protein: 2g
• Fiber: 7g
• Sodium: 150mg

BAKED APPLES WITH DATES AND APRICOTS

Steps:

• Heat the oven to 325 degrees.
• Pulse the dates and apricots in a food processor until chopped and clumping together, about 10-12 times or chop by hand (dip your knife in hot water to make it easier).
• Transfer the fruit to a bowl; stir in the honey, pomegranate molasses, 1/4 cup of the wine, cinnamon, cloves and nutmeg.
• Stuff the mixture into the cored apples, mounding at the top. Place the apples in a baking dish. Pour the remaining 1/2 cup of the wine around the apples. Bake until the apples are soft, basting often with the wine and juices, about 45 minutes.
• Serve warm or at room temperature; spoon some of the cooking juices around the apples.