Baked Apples with Ginger, Dates, and Walnuts
There are a lot of rather timid recipes for baked apples out there, but this one, packed with spicy ginger and sweet dates, is a twist on the usual homey fare. It’s a dessert that pleads to be topped with a scoop of ice cream that will melt from the warmth of the fruit. These apples also make an eye-opening breakfast when you’re weary of the same old eggs-and-toast routine. If you’re anything like me, you’re not at your peak in the morning, so bake them the night before, then rewarm them while the coffee is brewing. At breakfast, ice cream is optional.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F (175°C). Liberally butter a baking dish that will hold the apples in a single layer without a lot of extra room. Pour in the white wine or apple juice.
Step 2
In a small bowl, stir together the brown sugar, the 1 1/2 tablespoons melted butter, the flour, cinnamon, ginger, egg yolks, and lemon zest. Mash in the walnuts and dates.
Step 3
Using a melon baller, remove the stem end of the apple, then dig out the core, making sure to remove all the tough bits and seeds, but don’t cut through the bottom. With a vegetable peeler, remove a 1-inch (3-cm) ring of the skin from around the top of the cavity. Stuff the apples with the walnut-date mixture, but do not overfill. Brush the exposed flesh of the apples with the 2 tablespoons (1 ounce/30 g) melted butter.
Step 4
Arrange the apples in the baking dish and bake until a sharp paring knife inserted into the apples meets no resistance, 30 to 45 minutes, basting occasionally with the liquid in the dish. If the filling is browning too quickly, drape the apples loosely with aluminum foil as they bake.
Serving
Step 5
These apples beg to be served warm, drizzled with the pan juices and topped with a scoop of Vanilla Ice Cream (page 143), White Chocolate–Ginger Ice Cream (page 149), frothy Cider Sabayon (page 238), or simply on their own.
Storage
Step 6
Baked apples can be cooked in advance then covered loosely with foil and rewarmed in a moderate oven before serving.
Variation
Step 7
Vary the pan juices by using 1/4 cup (60 ml) rum or whiskey with 1/4 cup (60 ml) apple juice.
tip
Step 8
Use a firm-fleshed apple, one that will resist falling apart during baking, such as Golden Delicious, Granny Smith, Pippin, Rome Beauty, or Winesap.
