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“A honey-sweetened apple and carrot puree is cooked down to a luscious, caramel-like spread before being laced with ground walnuts. Whether on your morning bagel or piped onto cookies or into phyllo shells for dessert, it's a winner!”
READY IN:
6hrs 10mins
SERVES:
8
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

  • 3 medium apples, cored and chopped (no need to peel)
  • 2 medium carrots, chopped
  • 14 cup honey (I like a dark amber for this)
  • 14 cup unsweetened apple juice
  • 1 pinch nutmeg
  • 3 tablespoons ground walnuts

Directions

  1. Preheat the oven to 350°F.
  2. Combine apples, carrots, honey and apple juice in a covered casserole.
  3. Roast for 2 1/2 hours, until carrots are very soft.
  4. Transfer to a food processor or blender and puree (or pass through a food mill). Return to the casserole dish.
  5. Re-cover and bake another 1 1/2 hours, then remove the lid and bake a further 30-40 minutes, until dark brown and very thick.
  6. Stir in the nutmeg and walnuts.
  7. Cool completely, then store in the fridge up to 2 weeks.

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