- Total Time
Here's a make-ahead fall dessert. It's chockfull of salty nuts, sweet dried fruit and a touch of honey.
fresh apple(s)4 medium, baking variety such as Rome, Cortland, or McIntosh
fresh lemon juice2 tsp
prune(s)10 piece(s), pitted, finely chopped (about 5 ounces)
walnut(s)4 Tbsp, finely chopped
ground cinnamon½ tsp
orange juice½ fl oz, freshly squeezed
- Position rack in center of oven and preheat oven to 375°F.
- Use a melon baller to core the apples: Start at the top by the stem and scoop down into the flesh, pulling up the core and hollowing out the apple without breaking through the sides or the bottom. Leave at least 1/2 inch apple flesh at the bottom. Rub the lemon juice over the exposed apple flesh.
- Mix the prunes, walnuts, honey, and cinnamon in a small bowl; stuff a quarter of the mixture into each apple. Set apples in a 9-inch baking dish or other small roasting pan. In a small bowl, whisk together water and orange juice, and pour over the apples.
- Bake until soft, basting often with the pan juices, about 1 hour. Cool at least 10 minutes before serving. Yields 1 stuffed apple per serving.