Zutaten für Baked Apples With Dates And Apricots
- 1 cup pitted dates
- 1/2 cup dried apricots
- 1/4 cup honey
- 2 tablespoons pomegranate molasses
- not used in recipe
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 4 medium apples
- 3/4 cup dry red wine
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Zubereitung von Baked Apples With Dates And Apricots
- Preheat oven to 325°F (160°C).
- Pulse 1 cup pitted dates and 1/2 cup dried apricots in a food processor until finely chopped but still slightly chunky (about 10-12 pulses), or chop by hand.
- Transfer the chopped fruit to a medium bowl.
- Stir in 1/4 cup honey, 2 tablespoons pomegranate molasses, 3/4 cup dry red wine (reserve 1/2 cup), 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/8 teaspoon ground nutmeg.
- Core 4 medium apples (such as Honeycrisp or Fuji).
- Generously stuff the apple cavities with the date and apricot mixture, mounding slightly at the top.
- Arrange the stuffed apples in a baking dish.
- Pour the reserved 1/2 cup of wine into the bottom of the baking dish.
- Bake for 45-60 minutes, basting the apples with the pan juices every 15 minutes, until the apples are tender.
- Let cool slightly before serving warm or at room temperature. Spoon some of the delicious pan juices over the apples for extra flavor.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
182g
Fat
0g
Carbs
18g
