Baked apples with raisins, nuts and cinnamon
4 servings
50 minutes
Baked apples with raisins, nuts, and cinnamon are a classic European dessert that combines warm aromatic notes of spices with the tenderness of fruits. This recipe has roots in ancient traditions of autumn and winter treats when apples were baked to preserve their flavor and aroma. Sweet apples soaked in honey and sherry take on a rich caramel hue, while nuts add a pleasant crunch. Lemon zest brings a subtle citrus freshness, and cinnamon enhances the warming effect. Serving this dessert with ice cream and mint leaves creates the perfect combination of warm and cold, sweet and spicy. Baked apples are a versatile dish suitable for both cozy family dinners and festive tables.
1
Soak the raisins in sherry for at least 15 minutes, preferably longer (it depends on how quickly you need to prepare the dish).
- Raisin: 50 g
- Sherry: 30 ml
2
Preheat the oven to 180 degrees. Line the baking tray with parchment paper.
3
Chop the nuts into small pieces with a knife or crush them in a mortar.
- Walnuts: 100 g
4
Mix nuts with raisins (drain sherry first), pour honey over, and stir. Add grated lemon zest.
- Walnuts: 100 g
- Raisin: 50 g
- Honey: 4 tablespoons
- Lemon zest: 1 teaspoon
5
Cut the apples in half and remove the core. To make the halves stable and prevent anything from spilling out, carefully cut the bottom of the apples.
- Apple: 4 pieces
6
Place the apples on a baking sheet, sprinkle with cinnamon, and put a spoonful of the mixture into each apple (i.e., evenly distribute the mixture among the apples).
- Cinnamon: pinch
- Honey: 4 tablespoons
- Walnuts: 100 g
- Raisin: 50 g
7
Bake in the oven until done. Don't set a high temperature — they will burn. I baked for 40 minutes as I like very soft, puree-like apples. So, vary the doneness of your apples by checking with a toothpick.
8
Serve with a scoop of ice cream and mint leaves. You can also drizzle with yogurt.