Baked Apples with Dates and Rosemary
Tools Required:8×8-inch baking dish, small (1 or 2-quart saucepan), vegetable peeler, knife and cutting board, measuring cups and spoons, small bowl
Servings Prep Time
4people 10minutes
Cook Time
50-60minutes
Difficulty Cost
Easy! Inexpensive!
Servings Prep Time
4people 10minutes
Cook Time
50-60minutes
Difficulty Cost
Easy! Inexpensive!
Apples:
Filling:
Instructions
  1. Preheat oven to 375°F. Spray or rub oil in an 8×8-inch baking dish.
For apples:
  1. Combine water, sugar and rosemary in a small saucepan and heat over medium-high heat to bring to a boil. Lower heat to a simmer, cover with a lid and cook about 30 seconds. Remove from heat and set aside to steep. When ready to use, add lemon juice.
  2. Peel apples. If you have an apple corer, go ahead and core the apples, leaving the bottom 1/2 inch intact. This is hard to do without a corer, so the other option is to cut the apples in half and cut out the core.
  3. If you have whole, cored apples, place them upright in the baking dish. If apples are cut in half, lay them with the cut side up.
For filling:
  1. Remove pits then chop the dates. Place in a small bowl.
  2. Add almonds, syrup, ginger and nutmeg.
Assemble and bake:
  1. Place the filling evenly in each of the apples where the core was removed, or on top of the apple halves. Top with a small cube of butter.
  2. Strain out the rosemary leaves.
  3. Pour infused water over and around the apples.
  4. Cover lightly with foil and bake for 20 minutes. Remove foil and continue baking another 30-40 minutes or until golden brown and soft when pierced with a fork. Spoon some of the syrup over the apples about halfway through, if desired.