Recipe by FloridaNative
Serve these tender apples with a sweet-tart filling alongside roasted turkey or pork, a delicious pairing with the apples' hint of cardamom - though you could substitute cinnamon. They make a great stuffing alternative for those who don't eat wheat or gluten. They're also tasty for breakfast, snack or dessert -- perhaps with whipped cream. From Whole Foods "the Whole Deal" monthly newsletter.
Top Review by UmmBinat
These ARE OUTSTANDING! I added my own little twist using date molasses (Middle Eastern, sometimes called black honey in Yemen I think) instead of the regular honey. I did need to add a bit more as it's not as sweet potent. DD and I had this as a dessert with half the fat canned whipped cream and more date syrup drizzled on top. I had really waxed granny smith apples so I peeled the skin before presenting. A total make again!
- 2 granny smith apples
- 1 tablespoon butter
- 1 cup cranberries (fresh or frozen and thawed)
- 2 tablespoons honey
- 1⁄4 teaspoon ground cardamom
- 6 dates, pitted and chopped
- 1 orange, juice and zest of
- 2 tablespoons roasted almonds, roughly chopped
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Cut 1/2 inch off the top of the apples and reserve tops. Use a paring knife or spoon to hollow out the apples, leaving about a 1/2-inch thick wall and base. Set aside.
- Melt butter in a large skillet over medium heat.
- Add cranberries, honey, cardamom, dates and orange juice and zest and cook until the cranberries begin to collapse and liquid thickens, 3 to 4 minutes. Stir in almonds.
- Spoon cranberry mixture into apples then replace the apple tops. Put into a small baking dish filled with 1/4 inch water, cover with foil and bake until tender, 15 to 30 minutes (depending on apples).
- Uncover, and carefully pour off the water and continue baking until very tender and golden, 10 to 15 minutes more.