Honey Baked Apples

"This is an elegant, rich dessert with the added benefit of being very low fat (only 1 tblsp of butter!). Developed for RSC #6."
photo by evelynathens photo by evelynathens
photo by evelynathens
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
1hr 20mins




  • Put apricot pieces, wine and sugar in small saucepan; bring to the boil, reduce heat, cover and simmer for 15 minutes; add raisins and continue to simmer for a further 5 minutes; remove from heat and stir in butter until it is melted; stir in lemon zest and cashews and cool completely (can be prepared to this point up to 1 day in advance; cover and refrigerate)
  • Peel and core the apples, then cut in half lengthwise, resulting in 6 halves with an indentation down the length; as each one is peeled and cored, rub with reserved lemon juice to discourage discolouration; place apples, rounded side down, in glass baking dish just large enough to hold them in one layer; evenly distribute apricot filling amongst the 6 apple halves, mounding slightly at middle
  • Preheat oven to 350°F
  • In a small saucepan, bring all the honey syrup ingredients, plus any lemon juice remaining, to the boil; boil rapidly for 5 minutes to thicken syrup slightly, being careful not to let mixture boil over; remove from heat and spoon over apples
  • Bake apples until tender when pierced with a sharp knife, about 45-55 minutes, basting 3-4 times; allow to cool 20 minutes before serving
  • These baked apples are very rich and an excellent contrast would be some crème fraiche, thick greek yoghurt or sour cream; a dollop on each apple, with some of the juices spooned over, is very nice

Questions & Replies

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  1. These apple are truly delicious, what a great recipe, a bit time-consuming but well worth the extra effort. I increased the recipe to make 10 apples, I knew this recipe would be a winner! I look forward to making this again very soon, my family loved it! thanks Ev...Kitten:)
  2. These baked apples had excellant taste and what an easy way to bake them. They were a little tart, just the way we like them. Your instructions were missing one item, it did not say when to add the 1st amount of coiander, so I added it with the apricots, wine and sugar, it must have worked because the taste was really good. The rest of the instructions were fine, had no problems and the timing was right on, baked them for 45 minutes. Just used 2 large granny smith apples because there are just the two of us. Thanks for sharing we will make them again. Good luck in the contest.
  3. These were absolutely wonderful!!!! Sweet, rich, warm, delightful! Served them with just a dab of sour cream-a delightful touch. Next time may try a scoop of vanilla ice cream.


<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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