Baked Apples Stuffed with Prunes
These apples are a warm delight for chilly days. Each one is filled with California prunes, pecans, and autumn spices, then baked until perfectly tender. Finished with a drizzle of honey and a sprinkle of salt, they’re ready to enjoy all season long.
Photo courtesy of California Prunes
In partnership with California Prunes
INGREDIENTS
Makes 4 servings
4 large baking apples
½ cup California prunes, chopped
¼ cup golden raisins
½ cup pecans, chopped
1 tablespoon grated ginger
½ teaspoon ground cinnamon
2 tablespoons brown sugar
1 lemon, zested and juiced
2 tablespoons salted butter, divided
Honey, to serve
Flaky sea salt, for garnish
METHOD
Core the apples, then scrape out and reserve about 4 tablespoons of flesh from each, careful to preserve their shape and avoid piercing through the skin. Score a line around the outside of each apple.
Roughly chop the reserved flesh and add it to a mixing bowl along with the prunes, raisins, pecans, ginger, cinnamon, brown sugar, and lemon zest. Add 1 tablespoon of the butter and half of the lemon juice and stir to combine. Use a small spoon to stuff ¼ of the mixture into each apple, then top them with the remaining butter.
Set the apples in a small baking dish and pour in a splash of water. Bake 40 to 45 minutes, until tender, then remove from the oven and allow to cool slightly. Drizzle honey over each and garnish with flaky salt to serve!
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