VANILLA CINNAMON BAKED APPLES

Here’s a great dessert forfall or winter (and perfect for Rosh Hashanah) where old-fashioned comfort desserts are often the best.

Here’s a great dessert forfall or winter (and perfect for Rosh Hashanah) where old-fashioned comfort desserts are often the best.

Makes 8 servings

Ingredients

  • 8 baking apples (like Spy or Golden Delicious), about 8 oz each
  • 3/4 cup brown sugar
  • 1/2 cup chopped toasted walnuts or pecans
  • 1 tsp cinnamon
  • 3 tbsp butter - melted, optional
  • 1 tbsp pure vanilla paste or 1 tsp vanilla extract
  • cooking liquid:
  • 1/3 cup honey
  • 1/2 cup apple juice
  • 2 tbsp lemon juice
  • 1/2 cup pomegranate seeds

Method

  1. Remove core of the apples with an apple corer, small knife or melon baller, leaving about 1/2" at the base. Peel the top one third of each apple. Place apples in 9"x13" baking dish.
  2. In a small bowl combine brown sugar, walnuts with cinnamon, butter and vanilla. Put about 1 tbsp mixture into each apple center.
  3. Combine honey with apple juice and lemon juice in a small bowl and pour over and around apples. Cover with aluminum foil and bake in a preheated 350F oven for 30 minutes. Uncover and bake 20 to 25 minutes longer or until apples are very tender and browned.  Baste a few times during baking and add some water or more apple juice if pan seems dry. Serve with juices spooned over and pomegranate seeds sprinkled on top.

VANILLA CINNAMON BAKED APPLES

Find more of Bonnie's delicious recipes in her cookbooks: