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