Baked Apples With Honey and Apricot
Published Dec. 14, 2022
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6baking apples, such as Winesap, Braeburn, Gala or Fuji
- 4tablespoons unsalted butter
- ½cup diced dried apricots
- ½cup golden raisins
- ½cup honey
- 6teaspoons apricot jam, plus more for optional glazing
- ½cup white wine or apple juice
- ½cup toasted flaked almonds, for garnish (optional)
- Crème fraîche, for serving
Nutritional analysis per serving (6 servings)
452 calories; 15 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 77 grams carbohydrates; 7 grams dietary fiber; 64 grams sugars; 4 grams protein; 13 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees. Peel apples and remove core with a small spoon or melon baller. Melt 2 tablespoons butter in a large skillet over medium heat. Brown apples on all sides, then place them in a baking dish just large enough to hold them.
- Step 2
Spoon an equal amount of diced apricots and raisins into the cavity of each apple. Add 1 teaspoon honey, 1 teaspoon apricot jam and 1 teaspoon butter to each apple. Drizzle remaining honey evenly over apples. Pour wine or apple juice into the bottom of the dish.
- Step 3
Bake uncovered until the apples are golden and easily pierced with a fork, about 45 minutes. Every 10 minutes or so, baste apples with pan juices.
- Step 4
Pour remaining juices into a small saucepan, and simmer over medium heat until it reduces, about 7 minutes. Spoon reduced juices over apples. If desired, paint apples with a little warmed apricot jam. Serve warm or at room temperature. Just before serving, sprinkle apples with toasted flaked almonds, if using. Give each apple a dollop of crème fraîche.
Private Notes
Comments
You leave intact. That's why he's recommending a spoon or melon baller rather than a knife to remove the core.
I've made 'humble' baked apples in the past, but there is nothing humble about this! You could find cake, pie, ice cream, and other sweets that have fewer carbs than this recipe. Try butter and cinnamon (or other warm spice) and a sprinking of walnuts if you like. Add a little no-fat plain yogurt if you like.
Do you recommend coring the apples all the way through or do you leave the bottom intact?
TBH, I made a number of substitutions but overall the recipe gave me guidance. Delicious, simple dessert to counteract the holiday excess!
The only difficulty I had with this recipe was finding a baking dish of the right size. I thought I had a surplus of baking dishes, but they were either too large or too small. I would certainly appreciate some clues as to what worked for others. I feel like Goldilocks and the three bears, but I can’t find Baby Bear’s possessions.
I’m wondering about putting each apple into a muffin cup.. i know there might be some drawbacks, but there’s something I like about the idea. Will report on success/failure.