Baked Apples With Dates And Apricots Recipes

Steps:

• In a small bowl, combine 1-1/2 teaspoons brown sugar, dates, walnuts and cinnamon. Peel top half of apple and remove core; place in a small baking dish. Fill with the date mixture. Combine water and remaining brown sugar; pour over apple., Cover and bake at 400° for 35-40 minutes or until apple is tender, basting occasionally. Serve warm with whipped cream.

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.

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.

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.

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.

Steps:

• 1. Preheat the oven to 400°F. In a small bowl, mix together the brown sugar, dried fruit, and nuts.
• 2. Place the apples in a baking pan or casserole dish and stuff their cavities with the fruit and nut mixture. Place a piece of butter on top of the stuffing.
• 3. Pour the apple cider and maple syrup into the bottom of the baking pan and bake the apples, basting every 5 to 7 minutes, until they are tender, 25 to 35 minutes.
• 4. When the apples are tender, transfer them to a serving platter and cover with foil to keep warm. Pour the pan juices into a small saucepan and bring to a boil over high heat. Simmer the mixture until it becomes syrupy and reduces to a sauce, about 10 minutes. Serve over the apples.
• Serving Suggestions
• Serve with yogurt, whipped crème fraîche, or ginger ice cream.