Middle Eastern Baked Apples
Published September 16, 1995
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
5 tablespoons unsalted butter, softened, plus butter for greasing the dish
¼ cup sugar
¼ cup honey
½ cup shelled pistachios
½ cup pine nuts
½ cup chopped walnuts
½ cup currants
½ teaspoon ground cloves
½ teaspoon ground cinnamon
1 ½ teaspoons rose water
6 medium-to-large Golden delicious apples, cored
Nutritional analysis per serving (6 servings)
58 grams carbs; 33 milligrams cholesterol; 515 calories; 9 grams monosaturated fat; 10 grams polyunsaturated fat; 9 grams saturated fat; 31 grams fat; 7 grams fiber; 12 milligrams sodium; 6 grams protein; 46 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Butter an 8-inch square baking dish. Place 4 tablespoons of the butter in a food processor with the sugar and honey. Process until well combined. Add all the nuts, currants, cloves, cinnamon and rose water. Pulse until the mixture turns into a paste.
- Step 2
Stuff the center of the apples with the nut mixture. Rub the skin of each apple with the remaining tablespoon butter and sprinkle any remaining nut mixture over the apples. Bake until the apples are soft, about 30 minutes. Serve warm with vanilla ice cream or whipped cream.
Private Notes
Comments
Followed exactly, except used orange flower instead of rose water. Filling made a day before made the final steps of coring/stuffing/baking easy. Very sweet, but delicious with strong coffee at the end of a middle eastern dinner. 8"x8" pan didn't hold 6 medium apples, so used a large glass pie plate.
I made this for a Middle Eastern dinner, and to use up a ton of apples a friend had given me. I used a dozen smallish Fuji apples, arranged in a baking dish. The Fujis turned brown surprisingly quickly and I doused the core holes with a bit of lemon juice, not a bad addition. I didn't have rose water and used vanilla extract instead, 1t, used almonds, walnuts and pistachios. It was a hit with my guests- easy to make and very flavorful. Finally, a use for that apple corer.
Followed exactly, except used orange flower instead of rose water. Filling made a day before made the final steps of coring/stuffing/baking easy. Very sweet, but delicious with strong coffee at the end of a middle eastern dinner. 8"x8" pan didn't hold 6 medium apples, so used a large glass pie plate.