Recipe by Chef Kate
Laura Frankel, chef-owner of Shallots in Skokie, includes this baked apple recipe in her new cookbook, "Jewish Cooking for All Seasons." She thinks baked apples are the perfect, lighter ending to most holiday meals. The apples can be baked 4 hours ahead and kept loosely covered at room temperature. Pomegranate molasses (also known as pomegranate paste) can be found in many Middle Eastern markets, or you can make your own using Homemade Pomegranate Molasses.
- 1⁄2 cup pitted dates, chopped
- 1⁄2 cup dried apricot, chopped
- 3 tablespoons honey
- 1 tablespoon pomegranate molasses
- 3⁄4 cup sweet white wine, such as riesling
- 1 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon nutmeg, freshly grated
- 6 large apples, firm, cored (Pink Lady, Rome Beauty, Granny Smith)
Directions See How It's Made
- 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.