Middle Eastern · Dessert
Rose Syrup Baked Apples
Soft baked apples stuffed with walnuts and dates, bathed in a cardamom-scented rose syrup and finished with crushed pistachios, a dessert that draws on the Middle Eastern love of rosewater, nuts and honeyed fruit in a format that feels both homely and elegant.
$1
15 minsPrep
28 minsCook
43 minsTotal
EasyLevel
Nutrition per serving
236Calories
2.9gProtein
12.4gFat
32.6gCarbs
26.3gSugar
4gFiber
34mgSodium
11mgChol
3.4gSat Fat
250mgPotassium
28mgCalcium
0.7mgIron
0mcgVitamin B12
5.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 190°C (375°F).
2
Halve and core the 170g apple, scooping a slightly wider cavity with a spoon, and place the halves cut-side up in two small baking dishes.
3
Mix the chopped walnut and date together and press the mixture into the apple cavities.
4
Melt the butter and drizzle it over the stuffed apples along with a little of the honey.
5
In a small pan, combine the remaining honey, water, sugar, ground cardamom and lemon juice; simmer gently for 3-4 minutes until slightly syrupy, then stir in a few drops of rose water off the heat.
6
Pour the warm rose syrup over and around the apples in the dishes.
7
Bake uncovered for 25-30 minutes, basting once with the syrup halfway through, until the apples are tender and the tops are caramelised.
8
Remove from the oven, scatter the crushed pistachio over the top, and serve warm in the baking dishes.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g cored and halved apple
- 0.6 oz18g chopped walnut
- 0.6 oz16g chopped date
- 0.4 oz10g melted butter
- 0.5 oz14g honey
- 1.1 oz30g water
- 0.4 oz12g sugar white
- 0 oz1g ground cardamom
- 0.1 oz4g lemon juice
- 0.4 oz10g crushed pistachio
