Gingery Baked Apples With Walnuts
A comforting dessert of baked apples filled with chopped walnuts, golden raisins and crystallized ginger. Then roasted until tender – in the oven or on a BBQ.
Ingredients
- ⅓ cup walnuts coarsely chopped
- ¼ cup golden raisins
- 2 tbsp brown sugar
- 1 tbsp membrillo or plum or apricot jam
- 1 ½ by ½-inch piece crystallized ginger
- 4 firm medium apples (preferably Fuji or Gala)
- ½ lemon
- 3 tbs salted butter cut into 4 pieces
Instructions
- Preheat oven to 400 degrees.
- In a small bowl, combine the walnuts, raisins and brown sugar.
- Slice and then coarsely chop the membrillo and ginger and add to the bowl. (If you’re using jam, simply dollop it in.) Stir well to combine, being sure to un-clump any sticking bits.
- Wash the apples, then use a melon baller or a sturdy measuring teaspoon to excavate the cores from the stems down, making sure not to break through the apples’ bottoms.
- Squeeze the juice from the lemon half into the apples’ holes, then rub the lemon’s cut side on any exposed apple flesh.
- Stuff the apples with the filling (it may not all fit), then press a butter piece into the top of each hole, like a cap. Using a sharp knife, score each apple’s skin around its waist.
- Bake for 50 minutes, or until apples are tender.
Notes
This is also an apple recipe to take camping or barbecue.
- If you plan to roast the apples in foil, cut a double layer of heavy-duty foil that measures 20 inches long.
- Arrange the fruit snugly on the foil.
- Gather together the long edges of the foil, folding them over each other two to three times to form a tight seal.
- Seal both ends of each packet in the same way—you want to avoid any leaking.
- If you’ll be using a Dutch oven, wrap each apple in foil or plastic to prevent the filling from falling out.