Savoury Baked Apples With Herbed Shallots

“A recipe found in The Toronto Star. It was adapted from Jewish Cooking for All Seasons: Fresh, Flavorful Kosher Recipes for Holiday and Every Day (2006) by Chicago restaurateur Laura Frankel. The tester tried this recipe with various apple varieties and preferred the firm and tart Empire apples. The dish is recommended as a side to roast meat. If you don't have a melon baller you can use an apple corer. Your hole willl be smaller and it will cut right through the fruit. You'll have extra stuffing to fill a few more apples.”
READY IN:
1hr 35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice the top 1/4 inch off the apples.
  2. Using a melon baller, remove the core, seeds and enough flesh to form a hollow area for stuffing, leaving the bottom intact.
  3. Heat oil in small non-stick skillet over medium heat.
  4. Add onions and cook, stirring for 15 minutes until well browned.
  5. Stir in garlic, parsley, thyme and rosemary.
  6. Cook, stirring, for 5 minutes.
  7. Pulse cranberries and figs in food processor until chopped and clumping (don't let mixture become a paste).
  8. Transfer to bowl.
  9. Stir in shallot mixture, pomegranate mixture, honey and 1/4 cup wine.
  10. Stuff mixture evenly among apples.
  11. Place apples in baking dish.
  12. Pour remaining 1/2 cup wine around apples.
  13. Bake in preheated 350F oven until soft, about 45 minutes, occasionally spooning wine and juices over fruit so they don't dry out.
  14. Let stand at least 10 minutes before serving (They will wrinkle).
  15. Serve warm, drizzled with any remaining pan juices.

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