Savoury Baked Apples With Herbed Shallots
photo by Darkhunter
- Ready In:
- 1hr 35mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 6 large firm apples, preferably Empire
- 1 tablespoon olive oil
- 6 shallots, halved and thinly sliced
- 1 garlic clove, minced
- 1⁄4 cup chopped flat leaf parsley
- 1 tablespoon chopped thyme leaves
- 2 teaspoons chopped rosemary
- 1⁄2 cup dried cranberries
- 1⁄2 cup chopped dried fig
- 1 tablespoon pomegranate molasses
- 3 tablespoons honey
- 3⁄4 cup dry white wine, ie chardonnay, sauvignon blanc
directions
- Slice the top 1/4 inch off the apples.
- Using a melon baller, remove the core, seeds and enough flesh to form a hollow area for stuffing, leaving the bottom intact.
- Heat oil in small non-stick skillet over medium heat.
- Add onions and cook, stirring for 15 minutes until well browned.
- Stir in garlic, parsley, thyme and rosemary.
- Cook, stirring, for 5 minutes.
- Pulse cranberries and figs in food processor until chopped and clumping (don't let mixture become a paste).
- Transfer to bowl.
- Stir in shallot mixture, pomegranate mixture, honey and 1/4 cup wine.
- Stuff mixture evenly among apples.
- Place apples in baking dish.
- Pour remaining 1/2 cup wine around apples.
- Bake in preheated 350F oven until soft, about 45 minutes, occasionally spooning wine and juices over fruit so they don't dry out.
- Let stand at least 10 minutes before serving (They will wrinkle).
- Serve warm, drizzled with any remaining pan juices.
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Reviews
-
I have to agree with Rita that this had too much rosemary. I wasn't too sure about this recipe, but given that I love baked apples, I thought I would give it a try. Well, I was surprised! It is quite delicious. With the reduction of the rosemary, I would definitely give these another try! Thnx for posting, Dreamer! Made for KcK's Forum.