Posted by Amy Andrews


Categories Brunch & Breakfast, Desserts, Tips: Fruit Desserts

Comments 36 comments

Baked Apples filled with fruits and nuts w/French Fridays with Dorie

BakedApples

“…there’s more to honey than the stuff squeezed out of plastic bears.”  Amen, Zingerman’s!  The chestnut flower honey from Agrimontana (wow – who knew?!  A Montana in Italy!) smells divine baking away with these apples stuffed with succulent dried Calimyrna figs (Bozeman people – run to get them!  Co-Op bins.), apricots, cherries, and walnuts.  And the taste?  (It was a long hour…) …a satisfying sweet, balanced with a bitterness that takes you to the forest…something I don’t get from sugar.  We’re enjoying them for dessert with a dollop of crème fraîche and I can see one becoming breakfast come morning.

 

Recipe for Baked Apples filled with fruits and nuts pp. 394-395, from Around My French Table, by Dorie Greenspan. Get the book, cook with us, and join the fun at French Fridays with Dorie!

 

Baked Apples filled with fruits and nuts

Ingredients

  • 4 apples
  • 1 slice lemon
  • 1/2 cup dried fruits, coarsely chopped
  • 2 tablespoons walnuts, coarsely chopped
  • 2 tablespoons honey (try a varietal; chestnut is wonderful!)
  • pinch of fleur de sel
  • 2 tablespoons unsalted butter, cut into 8 pieces
  • 2/3 cup apple juice or water (or some of each)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Core apples, being careful not to go completely through the blossom end -- you don't want all the filling to leak out. Remove peel of the upper half of each apple, using a paring knife; save the peelings. Rub the lemon slice on the exposed flesh then run the tip of your knife blade around the middle of the apple, just above the remaining peel -- this keeps the apples from bursting during baking.
  3. In a small bowl, mix together the dried fruits, walnuts, honey, and salt.
  4. Drop one piece of butter into each apple cavity, then fill with the dried fruit mixture, and top with another piece of butter. Place into an oven safe baking dish, a Pyrex pie plate works great. Add the apple juice/water, reserved apple peels, and bake for about an hour, until the apples are very tender.
http://ripefoodandwine.com/2014/01/10/baked-apples-filled-with-fruits-and-nuts-wfrench-fridays-with-dorie/

36 comments on “Baked Apples filled with fruits and nuts w/French Fridays with Dorie”

  1. Amy Andrews
    Amy Andrews

    Hi Mardi!
    I know, I can hardly wait! Had a little trouble w/my ziplist recipe and timezone tonight…at least I’ll get a FFwD in on time this week! 🙂

    Reply
  2. Liz

    Beautiful photo, Amy!!! I need to get my paws on some chestnut honey 🙂

    Reply
  3. Guyla Mayo

    Good for breakfast, dessert or anytime. Love your photo!

    Reply
  4. Kathy

    These were a big hit in my house too! My husband got the extra one for breakfast…and he totally enjoyed it! Such a classic and it still stands strong! Yours look lovely! Happy Weekend, Amy!

    Reply
    • Amy Andrews
      Amy Andrews

      Hi Kathy! Lucky hubby! I’m thinking of making these intentionally for breakast, they were so tasty.

      Reply
  5. Geraldine Saucier

    These apples were great. Your look delicious:) Have a nice weekend.

    Reply
  6. Adriana

    These were my favorite breakfast this week. I love how you combined the different types of apples. It makes a pretty and tasty picture.

    Reply
    • Amy Andrews
      Amy Andrews

      Thanks Adriana! I know — I think I’ll be making a habit of baking apples for breakfast treats. Have a great week!

      Reply
  7. Amy Andrews
    Amy Andrews

    I’m working on my site — if any of you are getting multiple emails from conversations, I apologize and please know that I am looking into the situation and will fix it.

    Reply
  8. Liz

    Hi, Amy, I think it’s b/c I forgot to uncheck the box below about notifying of follow up comments. No worries….

    Reply
    • Amy Andrews
      Amy Andrews

      Hi Liz! I was wondering who Cynde Delaina was…was that you?? 🙂 Glad the uncheck did the trick. (But still, I’m a bit worried that people are getting redundant copies of emails…is that happening to anyone else out there? Please let me know so I can troubleshoot this comment loop.)

      Reply
  9. Tricia S.

    LOVE the idea of the chestnut honey. This week (even though I messed up by using cider vinegar instead of cider..) prompted me to want to play around some more with baked apples and the creative filling options. Esp those honeys ~

    Reply
    • Amy Andrews
      Amy Andrews

      Hi Tricia! Yes, I think there are many beautiful honeys that need to be tried! (I’m learning to understand Pooh bear more the older I get!)

      Reply
  10. Cher

    Breakfast, lunch or dinner – these are anytime apples. It is amazing the different flavor profiles that honey will take on depending on where it’s raised – environment does make a difference!

    Reply
    • Amy Andrews
      Amy Andrews

      Don’t you love that…I was reading an article about bees in Italy and this one beekeeper roams around the mountains looking for special blooming plants/times to facilitate all kinds of neat varietals. Cool.

      Reply
  11. MaryHirsch

    Amy, this is the second time I have tried to leave a comment so I hope this works. Since I was preparing to leave for California for the winter , I used leftover raisins and walnuts from Christmas baking for the filling. Your figs, apricots and cherries with the walnuts sound luscious. Is Zingerman’s in Michigan – I order bagels from them – maybe I have the name wrong. Chestnut honey. Sounds interesting. Glad you enjoyed the recipe as much as I did. Not all baked apples are created equal.

    Reply
    • Amy Andrews
      Amy Andrews

      Hi Mary! This one came through – so sorry if my comment loop on site was giving you any trouble. It is a work in progress, so I appreciate the feedback. Yes! The Zingerman’s in Michigan — love that they mail order and their catalog is a hoot. Query “agrimontana” or chestnut honey on their site and you will find the stuff. Soooooo good. I’m ashamed it took me a year to open the jar, but happy I did for this apple recipe.

      Reply
  12. Teresa

    Nice combination of fruit and nuts. This recipe is a keeper, for sure!

    Reply
    • Amy Andrews
      Amy Andrews

      Thanks, Teresa! Yep, total keeper. I think I might like these even better than applesauce — once less thing to wash! 🙂

      Reply
  13. Maria @ Box of Stolen Socks

    I love chestnut honey! The first time I tried a few years ago I fell in love with its aroma and bittersweet taste! I am running late posting my version but I wish I had thought of using chestnut honey when I made them!!

    Reply
    • Amy Andrews
      Amy Andrews

      I know — I can’t believe I had it sitting in my pantry for so long. I think I moved the unopenned jar from California in summer of 2012! Now that my memory is jogged and I remember how delicious the stuff is, I’ll probably have to order a new jar before spring! Have a great week. Catch ya w/the soups!

      Reply
  14. Karen

    ooh Chestnut honey! That sounds delicious! Beautiful photo! 🙂

    Reply
    • Amy Andrews
      Amy Andrews

      Hi Karen! And thanks for the comment. You gotta try the Chestnut honey — delish!

      Reply
  15. Betsy

    I LOVE chestnut honey! Have you tried it over figs and goat cheese? That’s a favorite dessert when ripe fresh figs are available, especially if you grill the figs. But I’ll eat chestnut honey anytime. I’m always surprise how it’s taste is so distinctive, especially compared with clover honey. The two colors of apples is very pretty too.

    Reply
    • Amy Andrews
      Amy Andrews

      Hey Betsy – now there’s an idea! I haven’t tried it yet, but I will! Love goat cheese, love figs, and the honey…what more can we say?? YUM!
      (All this dried fruit and honey has me geared up to try a Panforte one of these days…but weather has been oddly not wintery enough the last couple weeks…might have to wait for February. Valentines Panforte! Ha!)

      Reply
  16. Cakelaw

    Chestnut flower honey sounds pretty special. And figs would have been great in these.

    Reply
    • Amy Andrews
      Amy Andrews

      Oh ya. The figs are delicious — I’m going to make up a batch of filling to enjoy on yogurt, thanks for reminding me! Try to get your hands on some chestnut honey — so dark and pleasantly bitter, yet sweet. I bet you’ll like it!

      Reply
  17. Renee

    Oh wow! Chestnut honey would be so delightful! Your apples look great too- I love the red and green!

    Reply
    • Amy Andrews
      Amy Andrews

      Thanks, Renee! I think I might not even peel half way next time — love the colors, esp. before baking. 🙂 (I had to take this photo while I still have light in my kitchen — wouldn’t be the case after baking!)

      Reply
    • Amy Andrews
      Amy Andrews

      Thanks Renee — ya, they look a bit Christmas-y w/the red and green huh? Oh well, pretty! 🙂

      Reply
  18. Christy

    Great combo! Italy in Montana – glad to hear! I’m originally from Montana, but its been about 20 years since I’ve been back for a visit.

    Reply
    • Amy Andrews
      Amy Andrews

      Thanks for that — I thought I was the only one to appreciate the humor there. Ha! Where in MT?

      Reply





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