Best Baked Apples With Ginger Dates And Walnuts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BAKED APPLES



Baked Apples image

I don't remember my mother at the stove. When asked what childhood dish was my favorite, I'd stammer and come up empty. And then, walking down the stairs in my Paris apartment, I got to the third floor and said out loud to no one: baked apples! My mother made baked apples. Her apples were big Cortlands or Rome Beauties, and she cored and stuffed them with raisins, because my father loved raisins. I also bake with Cortlands or Romes when I can get them, Fujis or Galas when I can't. I'll often stuff them with raisins, but I think they're especially nice filled with bits of dried apple and candied ginger. And I like to baste them with apple cider and honey. They're good hot or cold, but best served warm and topped with something creamy. Cinnamon (my mom always used too much) is optional.

Provided by Dorie Greenspan

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

4 large baking apples, like Rome Beauty
2 lemon wedges
2 to 3 dried apple rings, cut into bits
4 tiny pieces crystallized ginger (optional)
3 to 4 teaspoons honey
1 tablespoon unsalted butter
1 cup/240 milliliters apple cider or juice
Heavy cream, whipped cream or ice cream, for serving (optional)
Cinnamon, for dusting (optional)

Steps:

  • Center a rack in the oven and heat to 375. Line a baking sheet with parchment paper or foil, and set a 9- or 10-inch glass pie dish on top.
  • Cut a small cap off the top of each apple, and set aside. Using a paring knife or corer, core the apples, making sure not to go all the way to the bottom. Cut away and reserve about 1/2 inch of peel around the tops of the apples. Rub the peeled portions of the apples with the lemon, squeezing a little juice into each opening.
  • Fill each apple with an equal amount of dried apple and ginger, if using, pressing down lightly as needed to push bits into the opening. Pour 1/2 teaspoon honey over the dried fruit in each apple. Cut the butter into 4 pieces, and top each apple with a pat. Pop the caps back on the apples. (It's O.K. if they teeter). Transfer the apples, lemon wedges and a few of the reserved peels into the pie dish; pour in the cider or juice, and stir in 1 to 2 teaspoons honey. (The honey won't blend evenly into the cider, and that's fine.)
  • Bake the apples, basting occasionally with the cider and honey, until you can poke them with a skewer or the tip of a knife and not meet much resistance, 50 to 70 minutes. Since apples are so variable, check early and often, as you might need more or less time.
  • Let them cool for at least 15 minutes before serving moistened with a little pan sauce, and if you want, top with cold heavy cream, whipped cream or ice cream and dust with cinnamon. The apples are good warm or at room temperature. They'll keep, covered, for 2 days in the refrigerator and can be reheated in a microwave.

BAKED APPLES WITH GINGER, DATES, AND WALNUTS



Baked Apples with Ginger, Dates, and Walnuts image

Categories     Ginger     Breakfast     Dessert     Bake     Date     Apple     Walnut

Yield makes 4 servings

Number Of Ingredients 11

1/2 cup (125 ml) white wine or unsweetened apple juice
1/2 cup (120 g) packed light brown sugar
1 1/2 tablespoons plus 2 tablespoons (1 ounce/30 g) unsalted or salted butter, melted
2 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon
1 1/2 tablespoons peeled and minced fresh ginger
2 large egg yolks
Grated zest of 1/2 lemon, preferably organic
1/2 cup (50 g) walnuts, toasted and chopped
8 to 10 dates, pitted and cut into 1/2-inch (1.5-cm) pieces
4 medium apples (2 pounds/1 kg)

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.

Related Topics