Baked Stuffed Apples
Stuffed baked apples are an easy dish with an elegant presentation. They work well as a dessert served warm with ice cream or served on a platter with roasted pork or roasted in the pan with chicken.
Stuffed baked apples are an easy dish with an elegant presentation. They work well as a dessert served warm with ice cream or served on a platter with roasted pork or roasted in the pan with chicken.
Side Dish
4
Lior Lev Sercarz
4 fuji apples, peeled and cored
4 Tbsp salted butter, melted
2 tsp Galil blend
½ cup pecans, chopped
½ cup raisin
1 Tbsp honey
¼ cup white vermouth
Preheat the oven to 400F.
Mix the melted butter and Galil together.
In a small bowl, combine 1 tablespoon of spiced melted butter with the pecans, raisins, and honey.
Place the apples in an oven-safe dish and stuff them with the fruit and nut mixture.
Drizzle the remaining spiced melted butter and vermouth onto the apples.
Bake the apples for 45 minutes or until tender, basting every 15 minutes.
Serve warm.
Galil gives the baked apples a sweet savory seasoning that works well as both a dessert or side dish. The baked apples also work well with many of the spices we have in the collection including Reims or Baharat for a warm cinnamon-y vibe or go bright and lemony with Circumade. Depending on what dish you are serving it with you could also match the blend to what you are using on the main course.
In place of the vermouth, you could use lemon juice, white wine, or even bourbon to match the flavors with what you are pairing.
Serve with ice cream, a dollop of labne, or as a side dish to savory dishes.
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Questions? Contact helen@laboiteny.com
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