Recipe by Dreamer in Ontario
Found in the Toronto Star. Adapted from Jewish Cooking for All Seasons. The tester tried this recipe using different types of apples (Crispin, Honeycrisp, Empire, Golden Delicious) and recommends Crispin (Mutsu) and Honeycrisp. An apple corer may be used rather than a melon baller. You'll have a smaller hole that cuts right through the apples and you'll be able to stuff more apples.
Top Review by Emily C
I loved this! I wanted to make it a little more casual, so I chopped up three granny smith apples into 1" chunks, placed them in an 8x8 glass baking dish, and then smeared the topping (threw in some walnuts!) over the apples... otherwise stuck to the recipe and baked it all for 45 minutes. VOILA!!! Soooo good!!!
- 6 large firm apples, preferred varieties are Honeycrisp, Crispin (Mutsu)
- 1⁄2 cup chopped pitted honey dates
- 1⁄2 cup chopped dried apricot
- 1 tablespoon pomegranate molasses
- 3 tablespoons honey
- 3⁄4 cup sweet white wine such as riesling wine
- 1 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1⁄8 teaspoon freshly grated nutmeg
Directions See How It's Made
- Slice off top 1/4 inch of apples.
- Using melon baller, remove core, seeds and enough flesh fo form hollow area for stuffing, leaving bottom intact.
- Pulse dates and apricots in food processor until fruits are chopped and clumping but not a paste.
- Transfer to bowl.
- Stir in proegranate molasses, honey, 1/4 cup wine, cinnamon, cloves and nutmeg.
- Stuff mixture evenly into apples.
- Place apples in baking dish. Pour remaining 1/2 cup wine around them.
- Bake in preheated 350F oven until desired softness, about 45 to 60 minutes, occasionally spooning wine and juices over fruit.
- Let stand at least 10 minutes before serving (they will wrinkle).
- Serve warm, drizzled with remaining pan juices.