I’m pretty sure both this recipe the next one will make up for the failings of the pink pasta.
This recipe was amazing. So good. I know that baked apples are more of a fall/wintertime, it’s cold outside/let’s stay in front of the fire and eat sweet,warm things…but I live in Southern California, so the chances of that kind of day happening…ever are slim. Carpe diem, right? Eat baked apples whenever you feel like it!
(These, incidentally, saved the day for me after I ended up eating Ramen noodles for dinner after I hated the pink pasta so much. These made up for the Ramen.)
Baked Apples with Prunes and Almonds
Makes 4 servings
From The French Market Cookbook: Vegetarian Recipes From My Parisian Kitchen
Ingredients
2 1/2 oz. pitted prunes, very finely chopped
1/2 cup whole almonds, very finely chopped
2 Tbsp. honey
1 Tbsp. unsweetened almond butter
Pinch of salt
4 medium baking apples
1/4 apple cider or apple juice
Preheat oven to 325ºF.
In a small bowl, stir together the prunes, almonds, honey, almond butter, and salt to form a paste.
Slice the tops off the apples. Core the apples with an apple corer or a sharp paring knife. Arrange the apples in a baking dish.
Fill the core of each apple with the paste, packing it as tightly as you can. Place the tops back on the apples. Pour the apple cider or juice into the bottom of the dish and cover loosely with foil.
Bake the apples, basting them with juice every 15 to 20 minutes, until the apples are cooked through, 40 minutes to 1 hour, depending on the size and type of apple.
Let cool for about 10 minutes before serving.
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