Baked Apples With Fennel Recipes

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ROASTED APPLES AND FENNEL



Roasted Apples and Fennel image

A quick fruit and vegetable pan roast rounded out with a touch of vinegar and spice is a simple, versatile accompaniment to most any main course.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.

BAKED APPLES WITH CANDIED FENNEL AND PISTACHIOS



Baked Apples with Candied Fennel and Pistachios image

In our [Egg Salad with Lemon and Fennel](/recipes/food/views/350908) , fennel contributes juicy crunch and a nice hit of bright flavor. Here, the leftover fennel goes in a decidedly different direction: Candied in a sugar syrup, it has a softer snap and becomes more mellow. Along with pistachios, golden raisins, and fennel seeds, it makes a sophisticated filling for baked Gala apples. Many baked-apple recipes are too homey for company, but this version, with its spectrum of greens and golds, would be the highlight of any dinner party menu.

Provided by Maggie Ruggiero

Yield Makes 4 servings

Number Of Ingredients 10

1/2 fennel bulb, cut into 1/4-inch pieces
3/4 cup sugar
3/4 cup water
3 (3-inch-long) strips lemon zest
1 teaspoon fennel seeds
4 Gala apples
1/3 cup shelled pistachios, coarsely chopped
3 tablespoons golden raisins
2 to 3 tablespoons fresh lemon juice, divided
2 tablespoons unsalted butter, cut into pieces

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Cover fennel with cold water in a medium saucepan and bring to a boil, then drain. Return fennel to saucepan and stir in sugar, water (3/4 cup), zest, and fennel seeds. Gently simmer, uncovered, until fennel is tender and translucent and liquid is syrupy, about 45 minutes. Cool fennel slightly in syrup.
  • Core apples from top using a melon baller, leaving about 1 inch intact at base. Arrange apples in a baking dish just large enough to hold them.
  • Transfer fennel with a slotted spoon to a bowl (reserve syrup and zest) and add pistachios and raisins. Finely chop zest and stir into fennel mixture. Fill apples with some of mixture, reserving remainder.
  • Stir 1 tablespoon lemon juice into reserved fennel syrup and pour over apples. Add butter to baking dish and bake apples, covered with foil, 25 minutes. Uncover and bake, basting occasionally, until tender, about 25 minutes more.
  • Stir remaining fennel mixture and lemon juice to taste into syrup in dish. Serve over apples.

BAKED APPLES WITH SPICED CRANBERRY RELISH



Baked Apples with Spiced Cranberry Relish image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

1 orange, juiced and zested
1 lemon, juiced and zested
3 cups port
12 ounces fresh cranberries, washed
1/2 medium red onion, diced
1-ounce fresh ginger, peeled and cut into julienne
3 tablespoons dark brown sugar
1 teaspoon salt
1 teaspoon white pepper
1/2 teaspoon ground cinnamon
3 tablespoons orange liqueur
4 Rome Beauty apples

Steps:

  • Preheat the oven to 400 degrees F.
  • In a small saucepan, heat the orange and lemon juices with 1/2 cup of the port. Add the zest and cook until tender, about 10 minutes. Reserve.
  • In a medium saucepan, combine the cranberries, onion, 2 cups port, ginger, brown sugar, salt, pepper, and cinnamon. Over medium-high heat, cook until the relish thickens, 15 to 20 minutes, stirring occasionally. Stir in the remaining 1/2 cup port, the orange liqueur, and the reserved orange and lemon juice and zest mixture. Set aside.
  • Cut off the top 1/4-inch of each apple. Using a melon baller, remove the core of the apple, being careful not to pierce the sides or bottom of the apples, to make apple "cups". Place the apple cups in a small baking dish. Spoon the cranberry relish into the apples. Spoon the excess relish around the apples. Cover with foil and bake until apples are tender, about 30 to 45 minutes.

BAKED APPLES



Baked Apples image

My dad's baked apples.

Provided by LuCynda Hansen

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 30m

Yield 4

Number Of Ingredients 4

4 tart green apples
½ cup brown sugar
4 tablespoons butter
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.
  • Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.

Nutrition Facts : Calories 269.9 calories, Carbohydrate 45 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 3.2 g, Protein 0.6 g, SaturatedFat 7.3 g, Sodium 91 mg, Sugar 40.9 g

BAKED APPLES WITH FENNEL



Baked Apples with Fennel image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Mix 4 tablespoons softened butter with 1 tablespoon fennel seeds, 2 teaspoons sugar, and salt and pepper to taste; use some of the mixture to grease a baking dish. Rub 4 cored apples inside and out with the remaining butter mixture. Place 4 thick onion rounds in the dish and top with the buttered apples. Add a quartered fennel bulb to the dish. Bake at 425 degrees until the apples are soft, 1 hour.
  • Per serving: Calories: 157; Total Fat: 8 grams; Saturated Fat: 5 grams; Protein: 1 gram; Total carbohydrates: 23 grams; Sugar: 15 grams; Fiber: 5 grams; Cholesterol: 20 milligrams; Sodium: 140 milligrams

Nutrition Facts : Calories 157 calorie, Fat 8 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 140 milligrams, Carbohydrate 23 grams, Fiber 5 grams, Protein 1 grams, Sugar 15 grams

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