This new spin on the homey, old style dessert has a lot much less added sugar than the normal model, with just a bit maple syrup drizzled on prime, and a walnut filling sweetened with finely chopped dates. The dried fruit melds in seamlessly with cooking so that you don’t even notice it’s there — you simply get its candy essence punctuated with the aroma of cinnamon, nutmeg and cloves.
Storage Notes: Leftover baked apples may be refrigerated in an hermetic container for as much as 3 days.
Examined measurement: 4 servings
1/2 cup (2 ounces) walnut items
4 giant cooking apples (about 2 kilos complete), reminiscent of Rome, Cortland, Gala or Braeburn
3 tablespoons finely chopped pitted dates
4 tablespoons maple syrup, divided
1 teaspoon floor cinnamon
1/4 teaspoon floor nutmeg
1/8 teaspoon floor cloves
1 pinch kosher salt
1/2 cup unsweetened apple juice
Place a baking rack in the course of the oven and preheat to 350 levels.
Place the walnuts on a small, rimmed baking sheet and toast till aromatic and darken barely, about 5 minutes. Switch the nuts to a slicing board, let cool, then finely chop.
Core the apples, leaving their bottoms intact. (Use a melon baller to scoop out the core, however not right through.) Place the apples upright right into a rimmed baking dish simply broad sufficient for the apples to snugly match, reminiscent of an 8-by-8-inch pan.
In a medium bowl, mix the walnuts, dates, 2 tablespoons maple syrup, the cinnamon, nutmeg, cloves and salt. In a small bowl, stir collectively the apple juice with the remaining 2 tablespoons maple syrup. Stuff the middle of every apple with the walnut-date combination, then pour the apple juice across the apples. Cowl the pan with aluminum foil and bake for 50 minutes to 1 hour, or till the apples are tender.
Serve sizzling or chilly, drizzled with the pan juices.
From cookbook writer and nutritionist Ellie Krieger.
Examined by Olga Massov.
E-mail inquiries to the Meals Part at [email protected].