Twice Baked Lady Apples With Brie Raisins And Dates Recipe

Name: Twice Baked Lady Apples With Brie Raisins And Dates
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 4-6 large lady apples; Apple Cider; Light Brown Sugar; Golden Raisin; 2 tablespoons brandy (optional); Brie Cheese; 1 1/2 cups Medjool dates, chopped; Salt And Pepper; 1 tablespoon finely chopped shallots; Sherry Wine Vinegar; Grainy Mustard; Olive Oil; Belgian Endive

Indulge in these decadent Twice-Baked Lady Apples, a delightful recipe inspired by Mindy Segal's Hot Chocolate Restaurant! Sweet and savory perfection, these elegant apples are perfect as a light lunch, salad accompaniment, or a unique dessert. We've substituted dried cranberries for raisins for a vibrant twist. Imagine tender baked apples filled with creamy brie, sweet-tart cranberries, and luscious dates, all drizzled with a homemade date vinaigrette. This recipe is sure to impress!

Prep Time 30 mins

Cook Time 80 mins

Calories 542.9 kcal

Protein 17g

Rating 5.0 (1 Reviews)

Twice Baked Lady Apples With Brie Raisins And Dates

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Twice Baked Lady Apples With Brie Raisins And Dates

4-6 large lady apples
Apple Cider
Light Brown Sugar
Golden Raisin
2 tablespoons brandy (optional)
Brie Cheese
1 1/2 cups Medjool dates, chopped
Salt And Pepper
1 tablespoon finely chopped shallots
Sherry Wine Vinegar
Grainy Mustard
Olive Oil
Belgian Endive

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How to Make Twice Baked Lady Apples With Brie Raisins And Dates

Preheat oven to 350°F (175°C).
Wash and dry 4-6 large lady apples. Cut a small slice from the top of each apple to create a lid.
Using a melon baller or small spoon, carefully scoop out the core of each apple.
Place the cored apples in a baking dish.
In a small bowl, combine 1/4 cup apple cider and 2 tablespoons brown sugar. Spoon the mixture evenly over the apples.
Bake for 45-55 minutes, or until the apples are tender.
Meanwhile, soak 1/4 cup dried cranberries in 2 tablespoons brandy (optional).
Once the apples are tender, combine the drained cranberries, 4 ounces brie cheese (cut into small pieces), and 1/2 cup chopped Medjool dates in a small bowl.
Fill the centers of the baked apples with the cranberry-brie-date mixture.
Sprinkle with a pinch of salt and freshly ground black pepper.
Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
While the apples bake, prepare the vinaigrette:
In a small saucepan, combine 1/2 cup chopped Medjool dates and 1/2 cup water. Cook over medium heat, stirring occasionally, until the dates are soft and form a puree (about 5-7 minutes).
In a blender or food processor, combine the cooked date puree, 1 tablespoon finely chopped shallots, 1 tablespoon sherry vinegar, and 1 teaspoon Dijon mustard.
Blend until smooth.
With the blender running, slowly drizzle in 1/4 cup olive oil.
Blend until the vinaigrette is thick and emulsified.
Season with salt and pepper to taste.
To serve: Arrange a bed of endive leaves on each plate.
Place a baked apple on top of the endive.
Drizzle the date vinaigrette over the endive and apple.