Sweet Baked Apples With Dates & Apricots

• 6 large firm apples, preferred varieties are Honeycrisp, Crispin (Mutsu)
• 12 cup chopped pitted honey dates
• 12 cup chopped dried apricot
• 1 tablespoon pomegranate molasses
• 3 tablespoons honey
• 34 cup sweet white wine such as riesling wine
• 1 teaspoon ground cinnamon
• 1 pinch ground cloves
• 18 teaspoon freshly grated nutmeg

1. Slice off top 1/4 inch of apples.
2. Using melon baller, remove core, seeds and enough flesh fo form hollow area for stuffing, leaving bottom intact.
3. Pulse dates and apricots in food processor until fruits are chopped and clumping but not a paste.
4. Transfer to bowl.
5. Stir in proegranate molasses, honey, 1/4 cup wine, cinnamon, cloves and nutmeg.
6. Stuff mixture evenly into apples.
7. Place apples in baking dish.
8. Pour remaining 1/2 cup wine around them.
9. Bake in preheated 350F oven until desired softness, about 45 to 60 minutes, occasionally spooning wine and juices over fruit.
10. Let stand at least 10 minutes before serving (they will wrinkle).
11. Serve warm, drizzled with remaining pan juices.

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

Taken from www.food.com/recipe/sweet-baked-apples-with-dates-apricots-269907 (may not work)