Baked Apples With Dates And Apricots

• 1/2 cup pitted dates, chopped
• 1/2 cup dried apricot, chopped
• 3 tablespoons honey
• 1 tablespoon pomegranate molasses
• 3/4 cup sweet white wine, such as riesling
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon nutmeg, freshly grated
• 6 large apples, firm, cored (Pink Lady, Rome Beauty, Granny Smith)

1. Heat the oven to 325 degrees.
2. Pulse the dates and apricots in a food processor until chopped and clumping together, about 10-12 times or chop by hand (dip your knife in hot water to make it easier).
3. Transfer the fruit to a bowl; stir in the honey, pomegranate molasses, 1/4 cup of the wine, cinnamon, cloves and nutmeg.
4. Stuff the mixture into the cored apples, mounding at the top. Place the apples in a baking dish. Pour the remaining 1/2 cup of the wine around the apples. Bake until the apples are soft, basting often with the wine and juices, about 45 minutes.
5. Serve warm or at room temperature; spoon some of the cooking juices around the apples.

dates, dried apricot, honey, pomegranate molasses, sweet white wine, ground cinnamon, ground cloves, nutmeg, apples

Taken from www.food.com/recipe/baked-apples-with-dates-and-apricots-189309 (may not work)