Baked apples is a winter favourite, for many the go-to comfort food that is relatively guilt free. Angela Nicolettou combines the distinct flavour of ginger with the velvety sweetness of the dates to create an irresistible dessert underscored by the discreet presence of pistachio nuts.
Baked apples with dates, ginger and pistachios
6 golden delicious or granny smith apples
6 dates, chopped
1 tbs pistachio nuts, roughly chopped
1 cm piece of fresh ginger, grated
2 tsp pomegranate molasses
Thick Greek yoghurt & honey to serve
Heat oven to 180C. Place dates, pistachios, grated ginger and pomegranate molasses in a bowl and mix to combine.
Using an apple corer, remove the core from apples (starting at the bottom of the apple) leaving the top an stem of the apple intact. This needs some care so that you have what looks like an intact apple but from underneath has a hole going through its core (so that you can add the stuffing).
Using a small knife with a sharp tip make a cut into the skin that goes around the middle of the width of the apple. This is to avoid the apple splitting as it bakes. The cut only needs to be very shallow so it just cuts through the skin.
Stuff each apple with the date mixture and place in a shallow baking dish. Add a 2cm square piece of butter on top of each apple and bake for about 30 to 40mins until apples are cooked through (you can test with a skewer) but still hold their shape.
Serve, with a dollop of yoghurt and a drizzle of honey.
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